The first time I made these I cut the recipe in half and substituted a mixture of flax seed and water in place of the egg, as my daughter is allergic. I also topped them with sunflower seeds and powdered sugar. Unfortunately, they fell and spread pretty drastically in the oven. The first batch were just alright and that may be because of my substitutions (which I will have to try again until I get it right).
The second batch I went exactly by the recipe,(except for using whole wheat flour. We dont use white.) I even added a small amount of baking powder to see if it would contribute any to helping them keep their puffy shape. These baked up nicely and fell in once I took them out however, not as bad as the others. Still soft, and tasty. And this may be also because whole wheat flour is much denser than white, and if the structure is delicate enough it becomes to heavy to retain a light shape.
In conclusion, these were still soft, light and tasty despite everything I had done to them either attempt. I enjoyed them and at eight months pregnant I cant stop eating them. Although I probably should! I have saved this recipe and will use it in the future. Thank you for it.
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The first time I made these I cut the recipe in half and substituted a mixture of flax seed...