There’s something about these, the toasted hazelnut and dark chocolate is just…. yum. The rye flour is a lovely flavour, and texture becomes almost fudgey… but it could be made more so, I’m sure. A little white flour in place of some rye, perhaps, a touch more butter even, which may even help them to relax into a less golf ball shape. I’m rather taken with them… Ugly though they are. However, I’ve thrown this batch out and didn’t think twice about it. The salt is just too much. It needs halving, at least. Tempted to try again tomorrow… From…
