Reply to "Hi-Ratio Shortening . . . in Gingerbread?"

Thanks Julia -- yah I had read up on it but, while the explanation for how it effects icing made sense, I couldn't wrap my brain around what that all would mean if baked into a cookie. It's sturdier yet holds more moisture, that's whats throwing me... in my mind more moisture retention = less sturdy   ¯\_(ツ)_/¯

TIME TO FIND OUT!

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