Or not. There were other differences, too. I followed your advice regarding room temperature butter. I’d always used the microwave before, but I decided to try it your way. Covering with tin foil halfway through baking was also new.

For me, though, I think that the flavor needed some oomph. I like more baking spices than the average bear. 🙂 I’ll add some cardamom and freshly ground nutmeg and see how it goes.

Still a five out of five, though. The texture was that great! Better than I’ve gotten in some professional bakeries.

Hi Roshni, in place of the butter, you could try solid coconut oil. You need a fat that is solid at room temperature so that it can be creamed together with the sugar.