I’m so excited about trying these - I had them in Majorca last year and can’t wait to recreate them! Plus very excited about the KP+ flavour variation!
I live in LA and our temperatures are around low-mid thirties and nowhere close to the English summer temp, how does that affect my proof timing? Cheers-Kiran
I’m so excited about trying these - I had them in Majorca last year and can’t wait to recreate them! Plus very excited about the KP+ flavour variation!
These look great! I’m a big lard fan - and still make shortcrust with it if I’m not dealing with vegetarians...
Hello Nicola
I live in LA and our temperatures are around low-mid thirties and nowhere close to the English summer temp, how does that affect my proof timing? Cheers-Kiran
Hi! When you say ideal ratio is 25% butter, does that mean in both of the mixes? For both the dough and the spreading?