A friend from Denmark is trying to bake Danish cookies for her friends she is visiting in Georgia (USA). I live in New Jersey, she called me, desperate, because her cookies are coming our hard, no spread, and very “floury” tasting. She is using King Arthur Unbleached flour. I think European flours are a lesser protein content?
Would you recommend bleached flour, cake flour or White Lily Flour?
thank you very much.