Comments on: Pumpkin Biscuits with Lavender https://globalkitchentravels.com/pumpkin-lavender-coconut-biscuits-for-breadbakers/ International Recipes Mon, 02 May 2022 21:28:25 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Chef Mireille https://globalkitchentravels.com/pumpkin-lavender-coconut-biscuits-for-breadbakers/comment-page-1/#comment-59083 Mon, 02 May 2022 21:28:25 +0000 http://www.theschizochef.com/?p=24966#comment-59083 In reply to Olivia.

The milk powder provides a softer and more tender crumb. I would suggest substituting with cornstarch or just use more flour to replace the milk powder quantity.

]]> By: Olivia https://globalkitchentravels.com/pumpkin-lavender-coconut-biscuits-for-breadbakers/comment-page-1/#comment-59081 Mon, 02 May 2022 20:37:26 +0000 http://www.theschizochef.com/?p=24966#comment-59081 Hello! Do you have a recommended substitute for milk powder? I would like to make these vegan. Thank you!

]]> By: Chef Mireille https://globalkitchentravels.com/pumpkin-lavender-coconut-biscuits-for-breadbakers/comment-page-1/#comment-29839 Fri, 26 May 2017 18:56:28 +0000 http://www.theschizochef.com/?p=24966#comment-29839 In reply to Pavani.

thanks – yes they are quite soft

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