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post #2 of 3
personally its my favourite bit.
Bit its usually drying or caramalisation of the sugar within, so you can try lowering the sugar content a little, lowering the oven temp about 25degrees or if you simply want it softer, put a ramekin of water in the bottom of the oven while you bake.
Hope than helps
post #3 of 3
Great tip with the remekin of water in the oven! I used to have the same issue, but lowering the oven temp to 25 degree F and making sure it does not bake over the liner solved the problem.
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