Baking with Bakewell Cream

Biscuits, again!

The Original Bakewell Cream continues to prove itself the key ingredient for enormously high biscuits that puff out at all sorts of odd angles and make you want to eat more than is possible in one sitting.

As you can tell, Peter didn't cut in the butter 'til it was pea-sized. There were mountain tarns of it spilling out of the biscuits onto the tray. Solution? Just add jam, jelly, preserves, marmalade, or honey ASAP.

Write a comment

Comments: 1
  • #1

    Eva Holder (Saturday, 04 February 2017 14:57)

    You're making me hungry!