There was no way I was attempting patisserie week. For a start its not easily kept if made the day before, and it would certainly not travel well on the walk to my friend's house. So I decided to do something quick and simple: snickerdoodles.
I've made these before (obviously), so I'll just share the link for the method. But I took a few more pictures this time to illustrate the process. Its ridiculously easy and I recommend everyone try it!
The gluten free flour made this batch a lot stickier than usual, so rolling the balls was a bit of a challenge. Lots of yummy fingers to lick afterwards. The bake didn't dry out as much as I feared either. They were crumblier but quite light and fluffy.
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