Instead of chocolate: - 220g raisins hydrated in Port whine (42h makes a difference). - 185g toasted walnuts. - Peel of three small oranges - 1 teaspoon of cinnamon They are larger, so takes around 15 minutes at 180c to bake. Next time double the raisins! 🫄
Getting there... Goozney oven at maximum, 500c measured in the center of the stone before each pizza. The extra sourdough starter makes a difference. The yeast helps with having consistent times and not being dependent on temperature/season. Should use less flour for shaping next time.
Baked at 180c instead. Instead of chocolate, used Pannetone like aromatics: - Peel of 4 small oranges - Juice of 1 small orange - 1 teaspoon of cinnamon - Roasted almonds - Raisins hydrated in Port wine overnight - Extra Port wine from the raisins No salt, just salted butter (2%) The extra humidity of the orange juice and wine made the cookie less crispy and more soft. So after cooling, I twice baked it for 6 minutes at the same temperature. Turned out amazing! Will increase the raisins and almonds next time.
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