That’s great! How did they turn out?

I bet I could just cook/dry them in there. What do you think?

You’re welcome! Hope you like them. We had the rest of our batch today (Thursday), the 3rd day after making them. Haniya liked them best today, after they’d dried out a bit. More like a cracker. I suppose I could cook them longer to make them more cracker-y next time.

Can you use olive oil? And I only have regular ww flour… can I use that?

And also am I understanding the directions correctly, that you cook these on the bottom of an upside-down cookie sheet? Do you know the reason for this?

If I can do those modifications, I’ll make some soon!

Amy

I think you could use olive oil, although there will be a bit of olive oil flavor because it isn’t as mild as the grapeseed oil. Yes, you are understanding correctly. The reason is that you can roll out the dough that way without the sides of the pan getting in the way. I hope you like them, Amy!

Oops, I forgot to answer about the ww flour. I would give it a go. Perhaps sift the flour and use about 1/4 to 1/8 cup less to make sure the dough doesn’t get overly dry. Add more if it is too sticky. The dough should be like sugar cookie dough. Pliable, not sticky, not dry, easy to roll out.

Yes, it is better than canola oil, although I can’t tell you why off the top of my head. I’d have to do some research. As for flavor, it is a great cooking oil because the flavor is so mild. I use it anywhere canola would be used. These end up being like a graham cookie. They are so yummy!

I hope you like them. They’re like a graham cookie and they smell really, really yummy!