wondering? did the white sesame seeds change color after cooking? i might pre-brown the sesame seeds before cooking to guarantee that heavenly roasted sesame seed taste. thnx for the recipe...will give it a go.
I am over the moon to have found your recipe! I grew up with a single Mother and she didn’t bake much, we didn’t eat meat very often either. I ate a LOT of rice (which believe it or not is still one of my #1 favorite foods) lentils, beans, veggies and only fresh fruits… she’s still a health nut but I am more like my Dad in the way I love meat, especially seafood and steak! I also love casseroles and baked goods but never really got into baking until I had kids of my own and it was still minimal… that is why now at my age I’m so happy to find this! My all time favorite cookie are shortbread cookies and for years, only during the holidays, I would get lucky if someone made these snowball cookies because I absolutely love them!! I really did t even know they were a type of shortbread cookie. Anyways, I’ve always wanted to make my own and I’ve finally decided to search for the recipe and here it is!!! I can’t thank you enough for sharing this! I’ve seen a couple others but they looked too dry, yours do not! I literally can not wait to make these!!! I’m also going to make gluten free ones for my daughter, she’s on her own now, but she has celiac disease and can not eat any wheat, rye, barley, whey etc. However I found an amazing gluten free all purpose flour I make home made noodles with that I know will do these justice! She’s going to be so excited ❤ sorry for writing a book but this truly has made my day!! Thanks again!!! Oh! I’m curious if anyone has ever substituted the walnuts? A close friend of the family is severely allergic to nuts, I’d love to make these without… I’m sure they’re fine without but I thought it would be nice to add something else to them.
I've never tried it, but you can, avocado oil should work just fine, olive oil may give it a slight taste of olive, so as long as you're fine with that, should be good!
I'm sitting here eating "everything bagel" crackers from Trader Joe's, and I want to make my own savory crackers and your video was the one that I thought to watch because I watched other ones but I wasn't thrilled about them but I love how simple your recipe is. I want to use Montreal steak seasoning which I'm sure you heard of which is very savory, and I thought that would be great for a party, so I'm so glad that I watched your video and I'm definitely going to follow your recipe- thank you so much!! 🤩🤗🩷🌹 Oh- can you possibly write the measurements to make these crackers in bulk, I want to make them for a party and I'd like to make them rectangular like the crackers should be a little bit bigger and that would be great if you could- thank you so much!
There is also a restaurant that had a flavor in their cornbread that I thought I had placed but wasn't sure and I think that you are the key to that special flavor of either buttermilk or sour. The little jiffy mixes are oh so good even pinky chefs will use jiffy mix but this I would much prefer.
Thanks. I use the no knead method for breads and rolls too. If fermenting on the counter for 8 hours, less yeast can be used, like 1/4 tsp. This is what I use for a loaf of bread, 400g flour, overnight. Long ferment time, less yeast!
I just made them but since I'm allergic to sesame seeds I used pumpkin seeds instead and fresh Rosemarie with garlic powder wow I will keep your recipe forever. Thank you so much.❤i will sharethos video to all my friends.
I am obsessed with these cookies. Snowballs were already my faves, but your addition of cornstarch makes them even more melty-licious! And, yes, walnuts are the best nuts in this type of cookie, I agree 💯!
