Re-thinking Salt

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!

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