Foodie

Tuesday, January 04, 2011

Classic Twisted Pastry Straws

As promised, i have made these Classic Twisted Pastry Straws and they are the best Straws i have ever made.  They were all gone as soon as they came out of the oven and cool enough to eat.




Continue for recipe HERE

4 comments:

Quinn said...

The recipe link you gave leads back to the same page Lily. If you could check, that would be great.

Thanks!

lilyng said...

quinn

thanks. checked and editted

Anonymous said...

hi lily,

this is off topic but i tried making precious moments cookies but for some reason they are all flat, not puffy like yours. i follow the exact recipe and I don't understand why it's flat. is it because the heat's too high?

i have success with it before, but at that time, i was using a small oven with the frozen type of dessicated coconut.

thanks!

lilyng said...

anonymous

It could be due to overcreamed or overmixing and the butter melted. A good habit would be to chill your dough and it helps a lot... I even chill most cookie doughs after I've scooped them onto the cookie sheet or have formed them for at least 15 minutes in the fridge. I freeze a lot of my cookie doughs too, and just bake from frozen. They will not flatten out when baked.

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