These were delicious for breakfast and tea...the vanilla interestingly developed a grassy flavour...really special, pandan-like, and special. Having tried this recipe with Swedish pearl sugar I must admit that I prefer the effect of a sugar crust created by spooning on caster sugar or golden caster sugar.
You can find the recipe here. The only change I made was to use golden caster sugar. I also added a bit of self raising flour (about a half a cup from the total amount) and found that that led to an even softer consistency. It is a *beautiful* elastic, fragrant dough, and one to be savoured in the using and the eating!
You can find the recipe here. The only change I made was to use golden caster sugar. I also added a bit of self raising flour (about a half a cup from the total amount) and found that that led to an even softer consistency. It is a *beautiful* elastic, fragrant dough, and one to be savoured in the using and the eating!
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