My oven has a 'super convection' dehydration setting that i used at 150F for 6 hours to make mine. Any oven should work fine for them, but you may need to flip/rotate a few times depending on airflow. Baking them on parchment paper is helpful, preferably without being om a solid pan. They were extremely easy for me to flip after 3 hours, they should be fairly hard by then. If not, then probably more flipping and rotating is necessary.
My oven has a 'super convection' dehydration setting that i used at 150F for 6 hours to make mine. Any oven should work fine for them, but you may need to flip/rotate a few times depending on airflow. Baking them on parchment paper is helpful, preferably without being om a solid pan. They were extremely easy for me to flip after 3 hours, they should be fairly hard by then. If not, then probably more flipping and rotating is necessary.
Oh I forgot to mention you should score the dough first, otherwise cutting them is difficult. How did it go?
Oh I forgot to mention you should score the dough first, otherwise cutting them is difficult. How did it go?
I was snacking on mine last night and finished one of the two containers. They are dangerous
I was snacking on mine last night and finished one of the two containers. They are dangerous
!!
I was going to make some in morning for breakfast. I'm really glad you said. Whew :-)