So I haven't baked these yet (the dough is sitting in the fridge), but I noticed that several of the weight measurements for the dry ingredients (sugar, flour principally) are off. I believe 2.25 cups of AP flour should be 270g and 1.125 cups of sugar should be 223g. The dough and caramel both look and taste fine so I suspect they'll bake relatively normally, but I'm not sure what's up with the mass measurements.
My FIL is obsessed with Old Bay - going to make these for him! Could I freeze the leftover caramel to use for a future batch? Would it ruin the caramel?
Hey if those miso gochujang ones can go viral these also can! I’m excited to try them!
lol
Eric this is nuts but I trust you
this is possibly the weirdest recipe I've published.
Maryland native here! Made these tonight and we love them! The old bay complements the lemon in the cookie so well
Might Louisiana-fy these and make them with Tony’s Creole Seasoning would that be a Bad Idea
So I haven't baked these yet (the dough is sitting in the fridge), but I noticed that several of the weight measurements for the dry ingredients (sugar, flour principally) are off. I believe 2.25 cups of AP flour should be 270g and 1.125 cups of sugar should be 223g. The dough and caramel both look and taste fine so I suspect they'll bake relatively normally, but I'm not sure what's up with the mass measurements.
My FIL is obsessed with Old Bay - going to make these for him! Could I freeze the leftover caramel to use for a future batch? Would it ruin the caramel?