We’ve been away doing our own bit of ancestral tourism and exploring a little of the Western Isles.
Now we’re home it’s all systems go for the summer so I’m back to the baking. Yesterday was Welshcakes and oatcakes, today I’m trying something new. Croissants. So far the technique is similar to the one for Aberdeen butteries but more, well, buttery. I don’t have a family or neighbourly recipe for them, I’ve gone back to my trusty Good Housekeeping cookbook.
They need to rest in the fridge for half an hour, and that time’s nearly up.
To be continued……