METHOD​

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​You can make a batch of the cream topping to keep for a few days in the fridge to spread when you need it. Simply adjust the recipe accordingly - each 30g savoury requires 20g of overall mix. 3 x 30g Savoury make a 60g mix

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1. Add clotted cream to a mixing bowl.

2. Add drops of hermasetas liquid.

3. Add flavour - choc powder, raspberries, melted butter.

4. Using a whisk, mix very well.

5. Spread 20g of mix onto 1 30g savoury. 

6. Slice savoury in half with sharp knife if only using half.

7. You can store remaining spread in fridge for a few days for when you need it.