Tuesday 12 February 2013

Semla - the making of...

 
Cardamom for the Semla. We peel and grind each one in house! 

We weigh the dough for consistency

Freshly whipped cream

Cutting the lid, filing it with our home made almond paste.

Topping it with cream and dusting the lid with icing sugar.

Happy Shrove Tuesday



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