Thursday, August 05, 2010

Baking is a Science

Tried baking Canestrelli semolina shortbread, and I am not sure how to describe it. I know that I am dissatisfied, :D. I have learnt that I need to change the recipe a tad bit. Yes, it is shortbread, but I prefer less butter. The kind of sugar affects the end product.

I want to try one more time!

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