New recipe, this time calling for heavy cream as the only liquid, and it needed a lot more than the instructions said in order for the dough to hold together. Texture was okay, crisp on the outside and soft in the middle, but less crumbly than other recipes I’ve tried. Not sure I like that about it.

This time I tried half red and half white whole wheat flour, where the recipe said just “whole wheat”. Definitely a no. Using red wheat gave the end result a nutty flavor that would have been pleasant in some other recipe, but here completely covered the flavor of lemon zest that I wanted to come through.