Marie, to respectfully add to Kat's response, I've use all AP flour successfully. The secret to tenderness is combining the ingredients as lightly as possible so as not to develop the gluten. Adding a little bit (1/2 t or so) of cornstarch seems to help as well. I recently tried using a dough whisk that KAF carries and was surprised how well it worked versus stirring with a wooden spoon.

• Reply