Making them tastier, though not confident about this—originally motivated by not having normal flour, and then have done some of each, and thought the gluten free ones were better, but much randomness at play.
I did mean ‘white’ by ‘wheat’; sorry (I am a foreigner). I haven’t tried anything other than the gluten free one mentioned and white wheat flour.
I interpreted “wheat” as “made from wheat” rather than as “wholewheat”, so I don’t think there’s any suggestion that white flour is inappropriate. (The ones I made were with white flour, and they seem to have turned out OK. I would expect wholewheat flour to be worse rather than better, but not with high confidence.)
I suspect the water content of honey/treacle (estimating 15-20%) will lead to more gluten formation, which risks causing a chewy instead of crumbly texture. (If you’re not adding any water at all, you’re not getting gluten strands.) Butter also has some water (around 15%), so you generally don’t knead these kinds of dough for long. (Same goes for shortbread, scones, …)
Hence, I guess any flour should do if you know how to handle it / are careful not to overwork the dough.
Is gluten free flour here motivated by making them tastier or is it about avoiding gluten? Says wheat flour ‘will do’ but not any white flours?
Making them tastier, though not confident about this—originally motivated by not having normal flour, and then have done some of each, and thought the gluten free ones were better, but much randomness at play.
I did mean ‘white’ by ‘wheat’; sorry (I am a foreigner). I haven’t tried anything other than the gluten free one mentioned and white wheat flour.
I interpreted “wheat” as “made from wheat” rather than as “wholewheat”, so I don’t think there’s any suggestion that white flour is inappropriate. (The ones I made were with white flour, and they seem to have turned out OK. I would expect wholewheat flour to be worse rather than better, but not with high confidence.)
I suspect the water content of honey/treacle (estimating 15-20%) will lead to more gluten formation, which risks causing a chewy instead of crumbly texture. (If you’re not adding any water at all, you’re not getting gluten strands.) Butter also has some water (around 15%), so you generally don’t knead these kinds of dough for long. (Same goes for shortbread, scones, …)
Hence, I guess any flour should do if you know how to handle it / are careful not to overwork the dough.
They are meant to be chewy, not crumbly.