• nova_ad_vitum@lemmy.ca
    link
    fedilink
    English
    arrow-up
    7
    ·
    edit-2
    20 hours ago

    Protip: do NOT use convection when baking loose flour . If you’re going to eat it raw you don’t need to use eggs at all (you shouldn’t, they don’t add any flavour you want here, and are only added to cookies for their protein which helps it set when cooked).

    • Captain Aggravated@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      1
      ·
      21 hours ago

      If you were making cookie dough to be eaten raw, would you maybe substitute some pectin or gelatin to replace the egg, or are we just going with butter, sugar and flour?

      • nova_ad_vitum@lemmy.ca
        link
        fedilink
        English
        arrow-up
        2
        ·
        20 hours ago

        The few times I’ve made it, I didn’t replace it with anything. I wouldn’t bother using pectin or gelatin. When egg is uncooked it won’t have a thickening effect, and that’s what you’re trying to match. So if the mix is too thick for your liking, add some water or apple sauce as others have said. But this is just for texture and thickness, to your liking.