tag:blogger.com,1999:blog-17613825.post1986853076717649930..comments2008-12-21T14:34:04.021ZLizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-17613825.post-19149508877195620182008-12-21T14:34:00.000Z2008-12-21T14:34:00.000ZAwesome, Anon - very glad it worked out for you. Thanks for the greaseproof tip; I occasionally forget that not everyone uses teflon lined tins!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-254460932914660512008-12-21T12:57:00.000Z2008-12-21T12:57:00.000ZI have just made half the quantity of this recipe, with no nuts but white chocolate and glace ginger, for an office lunch party tomorrow.....had to try them....<B><I>wow!</I></B> Tastes like a gooey, chocolately macaroon.<BR/><BR/>I used a 7 inch shallow square non-stick tin and my advice would be to line the tin with non-stick paper before you bake as the cookie-like consistency makes it tricky to remove, I found. Would be absolutely worth the effort as this would be the hardest part of the whole recipe! Fab-u-lous.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-48227742039015304582008-03-17T16:23:00.000Z2008-03-17T16:23:00.000Zhi, i wanted to bake this because i've eaten this cookie in an amenrican restaurant ... can u please tell me how manny spoons is 2 cups of flour?<BR/><BR/>thnx<BR/><BR/>irina, romaniaAnonymousnoreply@blogger.com