Published: October 30, 2018
Simon Hopkinson’s parmesan biscuits and Nigel Slater’s brandy snaps – the best accompaniments to your afternoon cuppa
This is the one recipe using glacé cherries in which I won’t beseech you to use the dark natural-coloured ones; we want that garish, chemical red here. I won’t claim this isn’t a fiddly recipe, but you need patience rather than dexterity or expertise, and they are so good it would be a pity if you never found the calmness from which to produce them.
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