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Eggs are always at room temperature. In the UK we never keep them in the fridge! Thanks for alerting me I will add a note on the recipe on the site.

@@BuildingFeasts thank you

I love it in salads, on a cheese board, I snack on it and use it in sandwiches and anywhere I would normally use a pickle. Its so delicious I hope you try it!

Welcome! So happy to have you here xx

I’ve always made a custard base because I felt I needed to put my ice cream makers to use and justify their space in the kitchen 🤣 but this is game changing. Do let me know what you think of the banana version!

Thanks so much I can't wait for you to try it!

Thank you! 😊

thanks! let me know if you try it!

​@@BuildingFeasts this is fucking incredible. Can you make it the day before?

I can't wait to hear what you think of it!

You can leave them out! The chilled cherries with lime and coriander will still be delicious

Yes........I hope you enjoy making it and bring the Islands into your kitchen....

hahahaha no but I think I need one!

They are chewy more than crunchy although they do have toasted edges. These are so good........

thank you!

Thank you so much 👍 I’m so glad you like it!

So glad you like them!

Hi, apologies it's in the recipe on the blog but I think it was edited out of the video! It's 1 tbsp white miso stirred into 125ml boiling water, or 125ml vermouth. I hope you enjoy the recipe. xx

Thank you so much! I really hope you enjoy it. I would love to hear how your loaves turn out!

Thanks so much for your feedback, I'll take a look at that for my next videos.

I am so glad you like the recipe! How did it turn out when you made it? Thank you for baking along

Yes! You can definitely try increasing the volume, but they are already quite substantial so I would probably try 100g balls first.......do let me know how you get on and so glad you found this page!

As I move them around in the pan quite frequently as they cook they end up being pretty even all around (and the extra crispy craggly gifts are the treat).

It will last for 3 weeks in the fridge. Don't worry, the oil will solidify when it's cold, but will quickly return to liquid form once out of the fridge for a few minutes.

Basically........hahahahahaha

Hi, refrigerating the mixture before scooping and freezing allows the egg to hydrate the flour and produces a really soft and more flavourful dough. Baking from frozen ensures the perfect texture of crispy edge and just cooked middle. The full recipe can be found here www.buildingfeasts.com/recipe/pump-street-bakerys-chocolate-chip-cookies/. I hope that helps Happy baking, Hanna x