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We fold through cranberries in the end for pops of sweetness and tartness
We also introduced hazelnuts into the mix as a custard in between the cake layers which offsets both the chocolate and the tangy berry flavour beautifully
most of us had desserts in our childhood that involved cream and biscuits
This is the quintessential chai biskoot kind of biscuit
We wanted the right amount of sweetness
Everyday Sourdough Loaf Size:400-450 gms We fold through cranberries inShippable Subscribe Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise fermentation, which breaks down the gluten into amino acids. This translates into easier digestion even for those who are sensitive to gluten. The slow process (15 hours) not only produces more flavour (and a slight tang), it also translates into a bread that is full of naturally occurring nutrients. A
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