My second of the year: had some of the Konditor & Cook yesterday and today. They're rather good, but I feel overly reliant on very buttery pastry. I don't object to that particularly, and it didn't cloy like some can. But I prefer the mincemeat to be the differentiating factor.
My second of the year: had some of the Konditor & Cook yesterday and today. They're rather good, but I feel overly reliant on very buttery pastry. I don't object to that particularly, and it didn't cloy like some can. But I prefer the mincemeat to be the differentiating factor.