Comments on: Olive Oil and Wine Cookies

By: Mia

Mia — Thu, 08 Dec 2016 22:13:06 +0000

how to make this without the einkorn and use whole wheat instead?

By: Angela

Angela — Sat, 07 Nov 2015 04:14:44 +0000

I tried making these tonight & the dough was WAY too wet! I kept adding flour and never could get to kneading it without it sticking to the counter (even floured) and my hands. I checked my measurements several times to make sure I didn't do a wrong amount on an ingredient. Any idea what I didn't wrong?

By: Valeria

Valeria — Fri, 11 Sep 2015 04:20:20 +0000

I just made these little guys, they are delicious and so easy to make. Becoming a fan of the Einkorn cookbook 🙂

By: Leigh Huggins

Leigh Huggins — Sun, 30 Aug 2015 10:02:42 +0000

WOW! I just made these tonight and they're really delicious. Moist, crispy on the outside and chewy in the center. And I had no idea how they would taste. The wine adds a sweetness and an acidity that really compliments the nuttiness of the flour. I think this time around I put in a little too much olive oil, but I definitely like cookies on the chewier side. Thanks so much for the recipe, will definitely be making these again soon!

By: Connie

Connie — Fri, 14 Aug 2015 03:37:06 +0000

The flour works great in Irish soda bread with or without currents. My biscuits are disappointing. I have mail ordered and bought it at Whole Foods. Definitely think a series of classes is needed before I can say it works as well as the conventional flours. However, I feel great eating my mistakes.

By: Leo Sigh

Leo Sigh — Sun, 09 Aug 2015 11:59:15 +0000

I am amazed at the current American fad of being gluten-free as, unless you are one of the less than 1 percent of people who are allergic to it, there is nothing wrong with it. That being said, it's a fad that will eventually go away, just as every food fad originating in America has over the last few decades 🙂

Having said that, I would definitely try these as they look amazing. Although not sure I can find Einkorn here in Thailand.

By: Karen Capucilli

Karen Capucilli — Thu, 06 Aug 2015 23:11:44 +0000

I'm probably not going to make this particular recipe due to the challenge - but my husband is braver so I will pass on to him. i wanted to tell you I have made many other recipes from your blog and they are delicious. I also find your blog - with gorgeous photography and calm, simple design an oasis in my day. Thank you for that.

By: Sheila

Sheila — Sat, 01 Aug 2015 21:22:59 +0000

Hello Jenny - I'm wondering why the flour in this recipe isn't pre-soaked. Is the 30 minutes soaking in the fridge sufficient, or would overnight be better still?
Thank you

best wishes
Sheila

By: Sharon

Sharon — Sat, 01 Aug 2015 19:46:01 +0000

We use Einkorn straight from the bag and use it like regular flour. Works great in all of our recipes. We make all the traditional foods like my ancestors cooked. My mother did not soak grains and we were all healthy. It wasn't until we left the farm and starting eat different that our health declined. I buy the Einkorn that is already ground.

By: Chris

Chris — Sat, 01 Aug 2015 17:57:35 +0000

Do all of the recipes soak or sour the einkorn or use high extraction flours only? I'd be disappointed to buy the book and find it full of einkorn that isn't "properly prepared". Thanks.