Remember when I said that I don’t get salt? I may have to eat my words.
I used pink Himalayan salt in baking these chocolate crinkles. Crinkles are basically butter, flour, caster sugar, with a bit of salt, rolled in powdered sugar.
I bake them every year. This year I definitely noticed an increased saltiness in these cookies, even if I use the same recipe year after year. It added a nice, salty dimension to the sweet cookie.
And since using this salt, I don’t need to use vegetable or chicken boullions anymore for making gravies, since the saltiness of Himalayan salt is enough.
I really still am learning how to cook!