In this cookie, rye flour pulls double duty, pairing with molasses and ginger in both the deep, toasty batter and the crunchy streusel topping. It adds an earthy-nutty dimension (and absorbs more molasses than all-purpose flour) for a smoky, caramel-y, rye whiskey-esque finish. The result is something like gingerbread, but softer and way more delicious.
from Latest Recipes https://ift.tt/37kSnw7
from Latest Recipes https://ift.tt/37kSnw7
Comments
Post a Comment