Recent content by Kathy75

Thanks Toni for your suggestion. Adding more egg definitely helps, tried it today and the texture is much better!! Still need to tweak the recipe some more, needs to be perfect because I sell them to a local coffee shop. I can post the recipe if anyone is interested once I think it's ready...

Thanks for the recipe suggestion... I'll be trying that ASAP. I think I'm putting on weight what with all this experimenting!! Our butter usually comes packaged in 500g or 250g blocks. cheers Kathy

Thanks for the help, and the welcome Joe, I've always wondered about that 'stick' of butter in the American magazines and cook books. We use g's and Kg's here in South Africa, (is that the metric system... can't remember....). Cheers Kathy

Hi Hope someone can help me? I'm trying to duplicate a choc chip and a meusli cookie that I bought at a local bakery. They were delicious, crispy on the outside with a soft, cakelike texture inside. But every recipe I've experimented with so far has turned out too crispy/cruchy/chewy. I can't...