[Sca-cooks] 9th c. "Melting Moments" Cookies - help, please

[lilinah at earthlink.net]

Thanks to all who responded. I will give caster sugar a try in my initial test of these cookies.

An additional note, it was suggested to me off list to use cake flour. I read up on flour before I chose pastry flour, which i went for because it is made from soft wheat and much lower in gluten than regular, hard wheat flour. Cake flour is soft wheat flour chemically processed to break the proteins and make it "softer". Since this process was unknown in the 9th century, i decided to pass on it and give pastry flour a try.

I resist test cooking sweets because i don't like them all that much myself. I have some favorites -- dark chocolate, tart fruit pie, ice cream -- but i don't eat them often. However, i have Balinese gamelan rehearsals at least 3 nights a week, so i can foist my tests off on my co-musicianists :-)

Urtatim