What sort of pastry do you make/use?
I just make ordinary shortcrust, not sweet, since IMO the filling is sweet enough, but use SR flour, since it makes a slightly lighter pastry.
However just wondering - since will be making 1st batch tomorrow - whether something else would be an improvement. (Not that I ever have any left, dh will see to that!)
To think that London, or anywhere else for that matter, does not belong to any one demographic
Son’s girlfriend diagnosed with BPD