Oh look, I am back with yet another edition of baking with T. Today we've moved away, a little bit, from super-sweet and into somewhat... tangy, for lack of a better term. As usual, click for big.
Notes:
- I'm using older brown sugar, so it doesn't pack as well and some of it is clumpy. If you find your brown sugar is dry, that's okay - if it has
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Really, they all look like that as long as you keep the dough cold enough to keep it from being gooey.
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