The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking
The first and most simple rule: Carbonara is made with eggs, not cream. Once you make it, you will see how much easier it is. I have used guanciale in this recipe as the original recipe calls, but you can also use pancetta or even bacon - sorry my Italians. As for cheese, I have used Pecorino Romano, but you can use Parmesan just as well- sorry my Italians (again).
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