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Hallo es tut mir leid für das Missverständnis. Ich habe angegeben, wie viel ich in das Video gesteckt habe, und die Anweisungen finden sie in der Beschreibung unten. Danke fürs zusenden 😘
I heard your accent and thought, "She sounds Canadian," and then I saw the Fleishmann's baking powder and thought, "Oh, almost definitely Canadian!" 🍁 I have that same hand mixer. Just a little unsolicited advice from someone who's made thousands of cookies in her lifetime: Don't add that extra flour; you don't need it or the water, and it's that extra water that's causing your cookies to spread out to the point that they're melding together. You're also slightly over-baking them, so try 12 or 13 minutes, then let them rest on the sheet for 5 minutes before removing them to the cooling rack. A piece of parchment paper on the cookie sheet will also help and make clean-up easier. For even more flavour, put your dough in a ziploc and let it sit in the fridge for between 24 and 48 hours before baking (hide it away from the little ones so they won't know it's there); this will give the flour in your dough a chance to hydrate fully, which really improves the texture, and the 'cold ferment' will develop some nice, rich, caramel-like flavour.♥
Thanks hun I appreciate your advice. I will certainly take it into consideration 😘 . Lol, I've never been told that I sound Canadian before, even though I am . You made me smile. Thanks hun.
sorry for the late reply. here's the ingredients you can follow the steps in my video. 3 well ripe bananas mashed, 1 large egg 1tsp cinnamon, 1tsp vanilla, 2 cups of flour 1tsp of baking powder, 2 1/2 heaping spoon of margarine or 1 stick of butter, brown sugar and white sugar. optional ( nutmeg , chocolate chip ). hope you enjoy it. its sweeter a day or two after it sits in the fridge covered.
