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"What memories I have of these biscuits. I'm 50 this month and my mother still makes them from time to time. She keeps some of the jelly crystals aside and mixes it into icing for the biscuits. Hundreds and thousands sprinkled on top are great too."
"These were wonderful and such a treat now that we've discovered we can tolerate spelt flour. Stayed moist for several days."
"Wonderful bread. My girls and I are gluten intolerant, but not coeliacs, so I am trying this out on us, as we are able to eat small amounts of white flour products now and then. I really am only looking for something to eat with soup which we often have during the winter months. Lovely texture - I actually divided the recipe by 3 and only made ..."
"I really mean this 5 stars. We enjoyed these cookies immensely even though I overcooked them a little. And Jubes is right, they do spread. We didn't have any orange or choc chips so used coconut essence instead and they were still lovely. What I like about them too, is the buckwheat flour, it makes them a protein filled cookie and the taste and..."
"I made this recipe as written, but found that I had to add twice as much coconut milk and then finally some water to get the batter to pancake consistency. I used ordinary coconut milk - perhaps it was too thick. I liked the taste, but the texture was a bit heavy."
"The first time I made this the dough was very fragile, but then we discovered that the flours and liquids needed time to meld together and that we needed to knead it a lot more than we were doing. It definitely needs at least an hour's sitting time before rolling out.The first time I made it, it seemed to have a rubbery texture, but I was watchin..."
"My family loved this soup. I used store bought noodles though as we can't have ordinary flour. I added finely sliced chicken to it to add a bit more filling as we had it as a main meal. I used powdered stock, but i think i will make the effort to use the real stuff next time. Added chilli instead of wasabi."