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Paula Hanna posted an update
a year ago (edited)
Just had to try these pinwheel cookies (from Anna Gordon’s American Cookies course) though I only had bread flour so needed to tweak the recipe a little. What a great idea and I filled them with homemade nutella – delicious. #CookeChallenge
Lana Mihajlović, Mercedes Delgado de Miguel and 4 others5 Comments-
Level:
Scoolinary Team
Dear Paula: these look truly delicious—salted rum caramel and toasted pecans? That’s grown-up cookie energy and we are HERE for it! 🥃🍪 The universe may have tried to sabotage your filling, but flavor clearly won the battle.
That said… just a heads-up: the #CookieChallenge closed yesterday, March 30th at 23:59 CET 😢
But we so appreciate you trying to join—thank you for celebrating the messy magic too! 🙌-
@undefined Thanks Sol, I forgot all about the deadline! That won’t stop me from making cookies, but I will cease using that #
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Level:
Scoolinary Team
@glausy Of Course, dear! Nothing will stop the baking magic!
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Level:
Scoolinary Team
Using bread flour definitely changed the texture a bit,maybe they turned out a little firmer or had a different bite. And with homemade Nutella… double bonus!
If you want to tweak the texture to be closer to the original, you could try reducing the gluten slightly with a bit of cornstarch or letting the dough rest longer to relax. Did you notice any difference in the final result because of the flour swap?
Thanks for sharing! 🙌🏻
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Hi Sussan, Thanks for the advice. Yes, that’s exactly what I did, replaced some of the flour amount with cornstarch and I also reduced the amount of flour as bread flour generally takes more moisture. I didn’t let it rest much longer, but overall I was happy with the texture, I like a chewy, less cakey cookie myself!
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