Crunchy on the outside, moist in the middle, these little bars of gold are as easy and fun to make as they were on my very first job in food
My first proper food job was managing a French delicatessen called Villandry in central London. I immediately befriended the shop’s resident baker, Angus, who each day made croissants from scratch, as well as these delectable little cakes. I would wait with bated breath to see if there were any leftover at the end of the day, such was my love for them. The recipe turned out to be brilliantly easy – here it is for you.
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