Had some barley malt syrup in my cupboard for years planning to make this recipe and not getting around to it until now.
Definitely should have had the oven at a lower temperature – within 12 minutes at 220C they had already gotten darker than I wanted, but I covered them with foil for the rest of the bake time. Still, can see they got that perfect blistered crust on the plain salted ones, even if the holes closed up more than I expected during baking
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Had some barley malt syrup in my cupboard for years planning to make this recipe and not getting around to it until now.
Definitely should have had the oven at a lower temperature – within 12 minutes at 220C they had already gotten darker than I wanted, but I covered them with foil for the rest of the bake time. Still, can see they got that perfect blistered crust on the plain salted ones, even if the holes closed up more than I expected during baking
Wow they look amazing!