Buckwheat Hobnobs Take Two

My gut tells me these won’t last long. Mouth agrees.

As usual the whole recipe is on it’s own page here, this is just a word about the tweak. I said I’d try chilling the dough for the Buckwheat Hobnobs and I finally got around to doing it. I like to keep my own schedule so blog updates can be sporadic  because of that. So you can see they do come out rounder than the first room-temp batch, but they still spread. Honestly I doubt there’s anything you could do to stop it that wouldn’t alter them too much. As I said before they taste great and really are like hobnobs. I have seen it suggested that baking powder can cause spreading, but there wasn’t much to back up the claim and they do rise in the oven so I’d be weary on leaving it out or even cutting it down. I did think of an Egg or Flax Egg, but that’d make them more like cookies and I already have a recipe for that.

I’m happy as they are now, they’re not perfect in appearance, but they taste great. You could probably try a large tray and smaller biscuits if you needed them perfectly round and attractive. As for me they’ll do just grand. Any way, have fun cooking and baking and hopefully I’ll have something new again soon.