An amendment from a recipe found on an American website, these have been a hit every single time I make them. I made them for a gourmet dinner for our Tramping Club families group at the ski lodge last winter, and they were gone within 5 minutes. They never even made it to the tables, everyone came to the servery to get them!The Good: Simple with a breadmaker, require no advanced skills and taste fantastic
The Bad: Awfully moreish. You wont want to stop eating them
Notes: Always, ALWAYS use butter. Never use oil.
Overall Rating: 10/10. Probably my favourite recipe of all time. Why haven't I made these recently?
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