Three different types of cheese, one is so soft my first instinct was to freeze it and use the grating attachment but then I thought, "Hey!"
Maybe I could give it a chop and let the flour coat it. And all that counts for an abundance of fat.
And then, "Hey!" Again.
I could use this stuff instead and the liquid could replace the water.
Two cups of flour made a very light dough and rolled out easily to four of these trays.
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