Well, I must be missing something. In order for a batter to be piped, it has to have a minimum of denseness; the recipe outcome was sort of watery. So I added some more flour (little) which slightly improved it’s texture but still. I piped it on parchment paper laid in a baking tray where the batter flattened to the sides resulting in thin flat biscuits; i.e. not having the required thickness. I also noticed that most of the reviews are in favour of this recipe, so what could be the problem here?
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Well, I must be missing something. In order for a batter to be piped, it has to have a minimum...