Replicating the Bostock from Patachou? (moved from Ontario board)
Has anyone ever tried to replicate the Bostock from Patachou? I love it because it is beautifully crispy around the circular edges (ie must be made in individual circular tins/rings), light and fluffy, and not covered with almond slivers (ie like many a Bostock). Anyone ever tried?
I'd love a recipe.
1120 Yonge St, Toronto, ON M4W, CA