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Macarons – easier than you’d think

23 Sep
Chocolate orange macarons

Chocolate orange macarons

When I was wee we called them macaroons, but I’m going with the zeitgeist and will refer to them as macarons. Whatever you call them, they are the most scrumptious light almondy sweetie bonbons you will ever come across.

I always had this idea that macarons were tricky to make, that they wouldn’t rise properly, that they would just be too solid and not light and airy like they should be. Or that they’d be dry and crunchy instead of deliciously softly moist.

So, what changed my world view of macarons? Firstly it’s that I love them, and wanted to be able to make them. But mostly it was getting chickens. And then once we had so many eggs, I started making my own mayonnaise. And once you make your own mayonnaise you have a plentiful supply of egg whites. And I don’t like meringues much, so macarons were the obvious solution.

Don’t you love your life when macarons are the obvious solution!!

Basic macarons

  • 175g icing sugar
  • 125g ground almonds
  • 3 large egg whites
  • 75g caster sugar

To make these properly you need a few bits of kit. For starters, a food processor. You know, the kind that whizzes round and round and chops everything up really fine. You’ll also need a piping bag with a large plain nozzle. And your life will be a whole lot easier if you have either a food mixer too to whisk the egg whites.

Before you start, get your piping bag ready with the right nozzle in place, and prepare your baking tray (I line mine with non sticking baking parchment, but you could use rice paper, or a re-useable silicon mat).

  1. Combine the icing sugar and ground almonds and pop them in the bowl of the food processor. Whizz it briefly. Well not too briefly, get it all a bit more powdery and mixed together
  2. Put the egg whites into a scrupulously clean bowl (any hint of anything greasy and you will have a FAIL), and whisk them until you have soft peaks. Gradually whisk in the caster sugar, and get it all glossy and thick and gorgeous. At this stage I whisked in a few drops of orange essence.
  3. Now get yourself a big metal spoon (or a spatula) and fold half of the sugar/almond mixture into the egg whites. Once they are combined, add the remaining sugar/almonds and fold them in to make a light smooth mixture. Don’t over mix or you’ll lose all the air, but try to get rid of all the lumps.
  4. Spoon the mixture into the piping bag and pipe even sized circles of macarons mixture onto your baking tray.
  5. Turn the oven on: 140C or GM3.
  6. Now leave the tray of uncooked macarons at room temperature for about 15 minutes so the surface dries out ever so slightly.
  7. Bake for 15 minutes, then leave to cool still on the tray.
Macarons out of the oven

Macarons out of the oven

Make the chocolate orange filling…

  • 50g good quality dark chocolate
  • 100g unsalted butter, softened
  • 200g icing sugar, sifted
  • zest of an orange, and some orange juice
  1. Melt the chocolate
  2. Beat the butter, and add the icing sugar and orange zest. Keep beating
  3. Fold in the melted chocolate and mix together
  4. Mix in some orange juice or cointreau if you want an adult version – enough to make the mixture just squidgy enough

You know what to do now.. spoon (or pipe) some chocolate orange filling onto half of the macarons. And pop a second macaron on top of each, to make lovely macarons sandwich. YUMMY.

 

 

 

Boozy mini cakes for BozzyFest

10 May

We get the Sunday Times every weekend. And occasionally the Times on a Saturday too. Last weekend the Times promoted that it had recipes for Bank Holiday baking. So, of course, I didn’t see much of the rest of the paper (apart from the utterly ace column by Caitlin Moran).

The artisanal approach, smooshing gin and white choc icing on top mini pear cakes

The artisanal approach, smooshing gin and white choc icing on top of mini pear cakes

I was kinda sniffy about the Bank Holiday Baking initially. I mean, it’s just the very beginning of May and the first thing I’m being encouraged to bake is Blackberry and Crumble Cake. Now, I’m sure the Blackberry and Crumble Cake is lovely, but brambles are seasonal fruit, and this really  is NOT their season. Get real cookery writers! And please stop encouraging supermarkets to stock fruit and veg that is out of season – it is more expensive to produce and ship and probably doesn’t taste as good.

There, rant over.

Then I moved on and spied Pear Cakes with White Chocolate, and Lemon Curd. I had literally just made some lemon curd (in a bid to do something else with our glut of eggs – my girls laid seven in one day earlier this week). And I’d just bought some pears. Yup, I know, pears aren’t in season either. But there they were on the shelf at the farmshop, and they looked delicious. And they store better than brambles, so perhaps it’s not quite so mad to buy them out of season?

Anyway, given that I clearly don’t have a leg to stand on in the ‘seasonal rant stakes’ I’ll move on. The recipes are all from Andrew Dargue of Vanilla Black. I’d never heard of Vanilla Black before, but now I’ve looked at the website, they are ‘Michelin-recommended’ and they have a book coming out this week. So that’ll be why I’ve seen his recipes in various places.

I made the Mini Pear Cakes, complete with white chocolate frosting, but something made me add a slug or two of gin to the frosting. And it was ace.

Mini gin infused pear and white chocolate cakes ak the Boozy Bozzy Fest Cakes

Mini gin infused pear and white chocolate cakes aka the Boozy Bozzy Fest Cakes

This weekend I made the cakes again, adding some gin to the cake batter too, and took them along for the volunteers at the wonderful Boswell Book Festival.  It wasn’t an entirely selfless act, supporting both the literary and volunteering community, for I wanted to see Capt Eric ‘Winkle’ Brown give a talk. He’s the most remarkable man – he has flown more different types of aircraft than any other person, living or dead. And it is unlikely (allegedly) that his record of 487 aircraft will ever be beaten. He also interrogated a number of Hitler’s henchman, including Goering, Messerschmitt and Himmler, and the Commandant of Bergen-Belsen concentration camp. His description of what he witnessed at the camp, in its last few days was incredibly moving – after almost exactly 70 years to the day he still can’t stop smelling the stench of the dying and near dying in that awful place.

But anyway, I digress.  These cakes were just going to be called Mini Pear Cakes with Gin and White Chocolate Frosting. yes GIN! But they clearly need to be called the Boozy BozzyFest Cakes instead. They are utterly delish. I’ve adapted the original recipe, but only slightly, so thank you The Times and thank you Andrew Dargue. These rock.

And so long as you use GF baking powder, these are gluten free badboys.

Boozy BozzyFest Mini Cakes

Preheat the oven to 155C / GM3. Grease a large muffin tin – this quantity works well for 12 proper-sized mini cakes. Don’t bother with muffin or cake cases, you don’t need them if you prepare the tin well, with lots of butter to prevent the cakes from sticking.

  • 3 eggs, lightly beaten
  • 125ml sunflower oil
  • 125g light brown sugar
  • 100g buckwheat flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 2 small very ripe pears, cut in half and cored
  • 1 TBsp gin
  • 1/2 tsp almond essence (or vanilla, depending on what mood you are in

For the boozy icing

  •  100g white chocolate
  • 100g unsalted butter, softened
  • 50g icing sugar, sifted
  • 1 TBsp gin
  1. Whisk the eggs, sugar and oil in a large bowl
  2. Add the flour, baking powder and salt, and mix well together
  3. Add the gin and essence
  4. Using a large grater, grate the pears into the mixture. This should be possible if you hold onto the skin side, and just grate the flesh – you should be left holding the skin, with all the flesh grated into the cake batter
  5. Mix again, but only lightly to combine everything
  6. The batter is pretty runny, but don’t worry – it’ll work out. Spoon the mixture into the prepared muffin tin, filling each hole about two thirds of the way to the top.
  7. Bake for around 20-25 minutes, or until firm to the touch.
  8. Leave to cool for 10 minutes or so in the tin, then use a knife to run around the rim of each cake to loose them from the tin, and turn out onto a wire rack to finish cooling.
  9. For the icing: melt the chocolate in a microwave on the lowest power setting, or in a bowl over a pan of hot water.
  10. Beat the butter and icing sugar together. Add the gin.
  11. Fold in the melted chocolate until well combined
  12. Smoosh the icing on to each cake or if you want to be a bit posher, pipe it on (it’ll look smart but not too twee if you use a plain round piping nozzle).

Want other recipe ideas? Take a look at my index of recipes. It’s got everything from croutons (I kid you not!) and boiling an egg (twice) to spicy turmeric chicken, which I’m going to eat tonight. Oh, and more recipes for brownies than is strictly necessary.

 

Crunchy, tasty, sweet and salty.

3 Mar

I’m one of those people who likes their sweets to be slightly salty.

Tasty homemade snack bars

Tasty homemade snack bars

I don’t cook with a lot of salt, preferring to use herbs and spices. I’ve bought into the ‘fact’ that too much salt is bad for you. However, there was a credible article in the Sunday Times the other week, highlighting new evidence which showed that the low sodium diet was as damaging as the high sodium one. My father has always just tipped the salt pot upside down and sprinkled it liberally over his plate, often then creating a small salt mountain on the side of the plate to dip forkfuls of food into. He’ll be 95 in a couple of months, so his super-high salt diet hasn’t exactly limited his life too much.

Anyway, although I like my sweets salty, I’m less keen on my savoury dishes being too sweet. I’m not a big fan of putting fruit into a stew or casserole. My exception is good redcurrant or rowan jelly with a roast meat. Or a not-too-sweet apple sauce with roast pork.

But back to the salty sweetness. When I was in the US last year, with a work colleague, we discovered Nature Valley’s Sweet and Salty Nut Granola Bars. It was love at first bite for me. They aren’t available here in the UK, although there’s a huge variety of similar products. But I can’t be trusted in a sweet shop, so have to confess I haven’t tried terribly hard to find a suitable substitute.

I hadn’t thought of making my own. Why hadn’t I? I must be entirely mad.

Anyway, once the thought came to me, I flicked through all my recipe books and scoured the internet for the perfect sweet and salty crunchy nutty bars. And then I adapted. This isn’t entirely true. I can’t lie. What really happened is that I came across a recipe on Half Baked Harvest’s blog and decided it was time to get experimenting. This recipe is adapted from hers. It is the perfect crunchy, sweet, salty, nutty snack. But it’s not as healthy as eating an apple, so although they are addictive, try to ration them.

Crunchtastic sweet and salty nutty bars

  • 250g / 3 cups porridge oats
  • 35g / 1 cup rice krispies (or any puffed rice cereal)
  • 40g / 1/4 cup roasted salted nuts (peanuts is fine, but mixed nuts would work just as well)
  • a pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 125g honey
  • 130g peanut butter
  • 30g butter or coconut oil (I prefer to use coconut oil these days)
  • 1 tsp vanilla extract

Preheat oven to 350F or GM4. Line a 9″ x 13″ baking tray with greaseproof paper. Leave an overhang of paper over one long side of the tin (to make it easier to remove the bars later)

  1. Mix porridge oats, krispies, nuts, salt, and bicarb of soda in a large mixing bowl. Make a well in the centre
  2. Put the honey, peanut butter and butter (or coconut oil) in a small pan and warm gently till all the ingredients are melted
  3. Add the vanilla
  4. Stir the melted ingredients till they are all combined into a sweet and goopy sauce
  5. Pour all this melted mixture into the well in the centre of the dry ingreds.
  6. Stir well to combine it all together. Try to make sure there are no dry bits left in the bowl
  7. Pour this into the prepared tin. Get a big metal spoon (or a metal measuring cup) and lightly oil the back of it, then use this to press all the mixture down into the tin
  8. Put in the oven and bake for about 20 mins, or until golden brown. Watch out, it can go from perfect to ‘slightly burnt’ quite quickly.
  9. When you take it out of the oven, try to slide the whole lot out of the tray onto a heatproof surface, and then walk away from it for at least half an hour. (I’m only telling you to do this so that you don’t end up trying to cut the bars when they are still in your baking tray, and you end up ruining your tray, with knife scores across it)
  10. Once it is cool, try to cut it into pieces. You’ll need a sharp knife, and some of it might crumble a bit. Any extra crumbs left, pour into an airtight pot and use for sprinkling over yoghurt, or ice cream or in a crumble.
  11. Keep the bars in an airtight tin, for as long as possible. You may need to put them on a very high shelf, out of your reach. Or to give them to friends.

Suggested adaptations – you could add dark chocolate chips, or dried fruit (cranberries, chopped up apricots, raisins). Or desiccated coconut. Or, cinnamon would be nice, Or chopped dried apples, with some cinnamon, a pinch of cloves and some ginger. You could probably replace the honey with agave syrup, or golden syrup, although I’m not sure why you’d want to do that.

And apologies if you don’t have digital weighing scales. I was old-school for YEARS, but bought a digital set recently (so I could weigh out my 7g of yeast to make home made bread) and it has entirely changed how I bake. Just pop the bowl on the scales and add the next ingredient. Easy peasy. They’re not expensive and take up hardly any room in your cupboard. Isn’t it time to treat yourself?

Want to find more of my recipes? Take a look here: Shewolffe’s Recipes. If you like this, you’ll probably like my salty nut brittle, but go see what else is in there.

Blondie

23 Jan

The first record I bought was Abba’s Arrival. The second was Blondie’s Parallel Lines. I was a little in love with Debbie Harry. Weren’t we all?

Blondie has stood the test of time. But these days Blondie is less of an aural treat and more of an oral one for me. I have at last discovered the Blondie (as opposed to the Brownie). It’s a squishy tray bake, like a chocolate brownie, but with a caramelly buttery flavour, almost like butterscotch. And of course the regular blondie can be pimped up, by adding all manner of bling. In this recipe I’ve added dark choc chips, brazil nuts, ginger and dried sour cherries. And they rock.

Pimped up blondies

  • 100g butter, melted
  • 150g dark muscovado sugar, bashed to get rid of all the lumps (or use a soft brown or light muscovado sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 140g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarb of soda
  • 1/2 tsp ground ginger
  • pinch of salt
  • 50g crystallised ginger, chopped into wee nibs
  • 50g dark chocolate, chopped into wee nibs
  • a handful of brazil nuts, chopped
  • a handful of dried sour cherries (or cranberries)

Grease and line an 8″ square baking tray. Pre-heat oven to GM5.

  1. Mix together the flour, baking powder, baking soda, ginger and salt. Leave to one side.
  2. In another bowl, whisk together the sugar and melted butter – this is easiest with an electric beater. Don’t worry if it’s still a bit bumpy and grainy.
  3. Add the egg and vanilla and keep beating – it’ll change colour to a much lighter tan and will become fluffy and almost moussy.
  4. With a large metal spoon stir the flour mix into the buttery mix. Fold it in, without beating, or you will lose the lightness of the mix.
  5. Add the ginger, nuts, chocolate and cherries (or whatever you are pimping the mix with) and stir through.
  6. The mix will be relatively thick. Spoon it onto the baking tray, and spread it out.
  7. Bake for about 25 minutes, until the blondies are smelling too good to leave for a minute more, and they look golden brown.
  8. Remove from oven and cool for about 20 mins before removing from tray and cutting into slices.

Perfect with an afternoon coffee. A proper real strong coffee.

Other ways to pimp your blondies:

  • Add smarties or M n Ms
  • Add any dried fruit
  • Try salted nuts if you enjoy that sweet-salt hit
  • Gobs of peanut butter stirred through once the mix is in the tray
  • Coconut
  • Chopped up mint toffees
  • Oh, just raid your cupboard, or the sweetie drawer (what you don’t have a sweetie drawer?) and see what inspires you

Sweet and salty nut brittle

18 Jan

Is salted caramel still on trend? A couple of years ago it seemed to be everywhere. And I was happy. I love that combination of sweetness and saltiness. I adore peanut butter, adore it even more on hot buttered toast with marmite. Or incorporated into a sweet with chocolate and a biscuit base.

So, a simple salty, nutty caramel brittle is pretty much the perfect sweet to make. And it turns out it was pretty much the perfect home-made Christmas present to give to nephews too! (Although obviously not for you, if your nephews have nut allergies).

Salty nut brittle 

  • 340g mixed nuts, preferably not salted. The type of nuts doesn’t really matter, but why not buy a bag of peanuts, of brazil nuts and pecans. Or hazelnuts, and macadamia and almonds. Whatever you prefer.
  • 400g sugar. Ordinary granulated sugar is fine, or you could use caster, or golden caster
  • 120mls water
  • 100g unsalted butter
  • 100g golden syrup
  • 1/2 tsp bicarbonate of soda
  • Maldon sea salt (there are other brands, but please use a good quality salt in flakes, not ordinary table salt)
  1. Preheat oven to 350F / 180C / GM 4
  2. Spread the nuts onto a big baking tray, as big as you’ve got – you’re aiming to get them into a single layer, if possible
  3. Roast the nuts in the oven for about 8 minutes, give or take. You’re looking for a golden browniness, not burnt.. and there’s a relatively short window of opportunity between the two. To make it easier in a minute or two, pour the nuts onto a large sheet of greaseproof paper or kitchen foil, or a bowl (this is so that you can QUICKLY pour them from whatever receptacle they are in, into a pan of hot hot hot caramel later on). While you’re at it, get another sheet of greaseproof paper, and line the baking tray with it, and leave to one side. You’ll need it soon.
  4. Now put the sugar, water, butter and golden syrup into a heavy based saucepan, and gently heat, stirring till the butter is melted and the sugar has all dissolved.
  5. Pop a sugar thermometer into the pan, and leave it in there while the mixture heats up to the boil. Keep it boiling, and stir occasionally if you can’t stop yourself
  6. Keep an eye on that sugar thermometer, and as soon as it reaches 150C (which incidentally is between ‘soft crack’ and ‘crack’ on my thermometer) take it off the heat, and quickly stir in the bicarbonate of soda.
  7. It should all swoosh up a wee bit which is exactly what you want it to do. Work quickly – pour in the nuts and stir them in. And then pour the whole lot out onto a baking sheet, with a piece of greaseproof paper on it
  8. Use the back of a spoon to spread the mixture nice and thinly … but not TOO thin
  9. Sprinkle generously with sea salt flakes
  10. And now walk away for a while. Leave it be. Come back when it’s cool
  11. Break it up with your hands and store in an airtight container. Then hide it somewhere you can’t reach, just to save yourself from eating more than you really should

I popped great big shards of this into kilner jars as Christmas present this year, and they went down a treat. If the shards had been smaller, I might have considered dipping them in chocolate to add to the sugar-salt-nut treatiness. It wasn’t required, but just imagine it enrobed with lush dark chocolate. Mmm.

For more recipes, go to my index here.

 

Traybake-tastic

15 Nov

I do love a traybake. You may have noticed that I have more recipes for chocolate brownies on this blog than perhaps is strictly necessary. But I haven’t really indulged my love of a traybake with other recipes. That is about to change. You can look forward to such joys as the Malteser Traybake, various variations on a flapjack and a frangipane bakewell style thing. But for today you have the utter delight that is Sue Lawrence’s Lemony Fridge Cake. Checking her book I see that she calls it Lemon Fudge Cake. Whatever you call it, its a great and super easy recipe; and the perfect go-to recipe if you have a spare packet of digestives and a can of condensed milk in the cupboard, and a lemon or two to use up.

For those who don’t know Sue Lawrence, do yourself a favour and seek her out, or at least her writing. Her books are very readable – both well researched and well-written. And I’ve tried many of her recipes over the years and not one has ever failed. That’s some good cookery writing. This recipe is taken from her Book of Baking (although for some reason I’ve re-written the instructions).

If you’re looking for instant results, this isn’t the recipe for you – but it needs no actual baking, and is simplicity itself.

Lemony Fudge Cake

  • 150g / 5 1/2 oz / 1 1/2 sticks unsalted butter
  • 200g / 7 oz condensed milk (half a regular can)
  • 400g / 14 oz digestive biscuits
  • 100g / 3 1/2 oz / 2/3 cup desiccated coconut
  • 300g / 10 1/2 oz / 2 1/3 cups icing sugar
  • juice of 1 large juicy lemon
  1. Line a 23cm x 33cm / 9 x 13in Swiss roll tin
  2. If you have a microwave, put the butter in a large bowl and melt it in the microwave. If you don’t do it in a large pan over a gentle heat
  3. While the butter is melting, smash the digestives till they are mostly breadcrumb-like. A few larger lumps are fine. I do this by putting the biscuits into a high-sided bowl and bashing it with the rounded end of a basic rolling pin.
  4. Pour the condensed milk in with the melted butter and mix them together.
  5. Add the crushed biscuits and coconut and mix well together
  6. Pour into the prepared tin and press down. Chill in a fridge for a couple of hours
  7. Mix the sifted icing sugar with the lemon juice and carefully spread this over the biscuit base. Use a palette knife to spread it so it covers the whole base. Chill again.
  8. Cut into bars. You should be able to get 24 bars in total.

If you want to see other recipes you’ll find them all listed here.

 

 

 

Buttery butteries

26 Oct

I was away on business for 10 days, and when I got back the Captain had re-discovered butteries. They weren’t quite as he remembered them, not as flaky. Or buttery I suspect. But then they had been bought from one of the cheaper supermarkets, you know one of the ones with an i, an l and a d in its name.

We pondered how they might be made, and I thought it would probably involve a yeast dough, and some butter and/or lard and a lot of folding and rolling. And it turns out I was right. So, making butteries is the perfect Sunday activity. There’s not much to do, but you have to do it in short bursts of activity over a long period of time. To put it another way, you can read your Sunday papers, and every three quarters of an hour or so you have to go into the kitchen for 5 minutes. Easy peasy.

But not really a recommended activity if you are trying to stick to a low carb diet.

Butteries

  • 500g strong white flour
  • 1Tbsp sugar (I used golden caster, because it’s what’s in the cupboard)
  • 1 TBsp salt
  • 1 1/2 tsp dried yeast
  • 400ml tepid water
  • 250g butter, at room temperature
  • 125g lard, at room temperature

Yup, you read that right, there is 375g of fat to the 500g of flour. This is NOT a healthy product.

  1. First of all, make the yeasted dough, by mixing the first 5 ingredients in a bowl, and then kneading the soft dough for about 10 minutes. It’s a squishy, wet dough, so I kneaded it with both hands, pulling the dough upwards from the work surface and then slapping it back down again. You’re aiming to stretch the dough, helping the gluten do its funky thing.
  2. Once you’ve done your 10 minute dough-y workout, pop the dough into a lightly greased bowl, cover it with some clingfilm, or a hotel showercap if you have one, and leave it in a warm place to prove for about an hour – you want it to double in size.
  3. While the dough is doing its doubling thing, you need to get back into the kitchen and pop the lard and butter into a bowl. If your kitchen is freezy cold, then chuck it into the microwave for a minute or two at 30% power to soften it, otherwise the next stage will be nearly impossible.
  4. Using electric beaters, beat the butter and lard together till it’s combined and soft and feels a bit like Mr Whippy ice cream.
  5. The next stage is to combine the buttery mixture and the dough – but you want to create layers, so you’re not going to just whack it all in together, you need to roll and spread and fold and chill. And repeat. But let me explain in better detail.
  6. Take the dough out of the bowl and give it a very quick knead, just to bring it all together in a soft doughy ball. Place it on a floured surface and roll it, as best you can, into a rectangle. You’ll find it keeps springing back and it’s tricky to get a rectangle of much size, but try as best you can. Then spread about a third of the buttery mix onto two thirds of the rectangle
  7. Fold the unbutterd third of the dough over onto the middle third, and then fold the buttered third over on top. Press the short edges together lightly, wrap the dough in greaseproof paper and pop it into the fridge.
  8. Go read the papers for about 45 minutes
  9. Take the dough out of the fridge, and pop it back on a floured surface. Use a rolling pin and press it sequentially along the block of dough, in one direction and then the other. (this is so that you don’t end up smooshing all the butter towards one end of the block) Then roll it lightly in the traditional manner to create a rectangle again. Spread it with the second third of the buttery mix again; again just covering two thirds of the rectangle. Fold in the same way as before. Squish the edges together again and, yes, you guessed it, wrap it in greaseproof and pop it in the fridge.
  10. Read more of the paper.
  11. Do more of the pressing, rolling, spreading, folding routine.
  12. There, have you done with all the butter?
  13. Feel free to cool in the fridge again, especially if your kitchen is toasty warm.
  14. Roll out the dough, and cut into 16 pieces. Roll each individual piece out a wee bit
  15. Leave the uncooked butteries in a warm place for about 45 minutes, and read the paper again
  16. Turn your oven on to 200C or GM6
  17. Put your butteries in the oven for around 15 – 20 minutes, until they are golden brown and cooked through
  18. Cool on a wire rack, with some kitchen paper on it, to absorb some of the excessive buttery goodness.

If you’re lucky, your butteries won’t be sitting in a pool of fat when you take them out of the oven. I wasn’t so lucky, but that’s why I’m telling you to pinch the edges after each fold. I didn’t do that. Also, I hadn’t spread the first layer thinly enough. But anyway, despite not having brilliant lamination and having lots of butter melting out of the butteries, they are quite scrumptious.  And very easy, just time consuming, to make.

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