Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Thin Mints Question


Home Cooking 7

Thin Mints Question

JoanN | Aug 4, 2006 04:30 PM

I've been waiting until I got my hands on some peppermint oil to try this recipe that was the subject of a number of threads a few months back.

I finally got the oil. But now need to ask those of you who tried it, did you use whole wheat pastry flour as called for or did you substitute something else? I have a/p flour (both bleached and unbleached), white cake flour, and white pastry flour on hand and would prefer not to have to buy yet another kind.

Want to stay up to date with this post?

Recommended From Chowhound