My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in this recipe
Kosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt)
Cream Cheese: use full fat cream cheese and make sure it comes to room temperature before making the topping. If you're based in Europe and your cream cheese comes in tubs and not packets, pat it down with a paper towel as it has more moisture in it.
Vegetable Oil: Use an unflavoured oil like rapeseed or canola oil if you don’t have vegetable oil.
Storage: Keep them in an airtight container in the fridge for up to 5 days.