RPM,
They look great. To make them lighter, two, maybe three, things: First, cut the flour by about 1/4 or 1/3. As little flour as you can get by with and still have them hold together. Second, when you make the dough, treat them like biscuits or pie crust -- "work" as little as possible. The optional third is to poach until they rise up to the surface, before draining, drying and browning.
BDL
Last edited by boar_d_laze; 09-10-2008 at 09:20 PM.
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