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Re: Baking is more generally a study of proportion. Knightscape Send a noteboard - 21/10/2011 01:28:26 AM
Cookies and cakes have essentially the same ingredients at their core (flour, sugar, egg, and some sort of fat). It is the proportion of these which determines the result. This is why putting too much liquid in your brownie mix will result in a cakey brownie.



I make an oat cookie that has neither flour nor egg.
All good things come to those who wait.
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