What are you Baking the Week of October 27, 2024?

Home Forums Baking β€” Breads and Rolls What are you Baking the Week of October 27, 2024?

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  • #44488
    Mike Nolan
    Keymaster

      I started with a recipe online but then made changes to make it more keto-friendly, I'll post it here later today.

      #44499
      Mike Nolan
      Keymaster

        More Ossi Di Morti, these are the original recipe but I somewhere along the line I think I messed up and I wound up adding a lot more flour in order to get a dough that would roll out.

        Each cookie weighs 5-6 grams, has just under 5 grams of carbs (wheat flour is about 75% carbs and sugar is 100% carbs, so that seems to make sense) and about 30 calories.

        IMG_1115

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        #44506
        chocomouse
        Participant

          Today I baked apple-cinnamon scones and chocolate chunk oatmeal cookies.

          #44517
          Joan Simpson
          Participant

            I baked a sour cream pound cake for the poker game tonight.crunchy edges broke off but that's OK I like them the best πŸ˜‰

            IMG_1463

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            #44520
            Mike Nolan
            Keymaster

              I baked a second tray of the ossi di morte cookies today, I think letting the dough hydrate for 36 hours made a big difference in how easily it rolled out, I needed a lot less extra flour this time. I suppose that shouldn't surprise me, a lot of dough for shaped cookies needs to hydrate for at least 24 hours.

              #44521
              navlys
              Participant

                Yes please. Thanks

                #44524
                BakerAunt
                Participant

                  Hi, Navlys. I posted the recipe from that long ago King Arthur email. It is no longer on their site. You should be able to adapt it to your scone pan, following Chocomouses's suggestion about using a cookie scoop to portion the dough.

                  Looking at the recipe, I'd probably cut back the vanilla in the dough.

                  If you try the recipe, let us know how it works. I might try to develop an oil version.

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