Now isn't that title a mouthful??
I am currently in the middle of making a batch of the above very long titled cookies and had some concerns about using rice flakes for the mixture instead of the rolled oats that the recipe uses. When I taste the mix the rice flakes are very crunchy and I can't help wondering if maybe I should have soaked them first in something to soften them slightly. Hopefully they cook up well when the cookies are baked.
The reason I am making them is that I have a DUSA meeting today and have made some Cookies and Cream Truffles to take in with me and given that there is one person who is gluten free and one person who is a vegan, both of whom cannot eat the truffles I thought I would try some cookies for them.
First batch are just about ready, but due to the differences between gluten free and normal flour there is an overload of grease (I used dairy free margarine) in the cookie mix (it did feel very greasy when rolling them into balls), so what I am going to do with the second tray is add a little more gluten free flour and hope that they come out better.
(Hopefully the first tray tastes good).
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