I baked these the other day and they spread so much they were flat. After refrigerating the dough and baking another batch last night, they were better but still much thinner than expected. I subbed spelt flour for the barley. Is that the problem? I followed all the measurements to the gram.
Not sure, Jennifer! But maybe so. If barley is much more thirsty than spelt, it definitely could do that. I usually recommend people try recipes as-is before making changes, so they know what to look for.
I made these cookies with our purple barley flour. I baked them from frozen. I shared them at an event and they were a hit. I will say the recipe made a lot of cookies so I’d probably halve it in the future. Love all the creative recipes in this book!
I baked these the other day and they spread so much they were flat. After refrigerating the dough and baking another batch last night, they were better but still much thinner than expected. I subbed spelt flour for the barley. Is that the problem? I followed all the measurements to the gram.
Not sure, Jennifer! But maybe so. If barley is much more thirsty than spelt, it definitely could do that. I usually recommend people try recipes as-is before making changes, so they know what to look for.
Generally I do that too but I didn’t have barley flour in hand. I’ll bake the next batch from frozen and I bet that will help.
I made these cookies with our purple barley flour. I baked them from frozen. I shared them at an event and they were a hit. I will say the recipe made a lot of cookies so I’d probably halve it in the future. Love all the creative recipes in this book!
I would definitely halve it next time!