Notes
Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Storage: keep in an airtight container for up to 4 days. You can freeze the bars for up to 3 months. Let them defrost in the fridge overnight before eating.
