If they were called a Chelsea bun (why yes, I do watch a lot of the Great British Bake Off/Baking Show), they would be gone. Calling them a snail conjures phantom garlic and rubberiness. Not what I’m after in a breakfast pastry.
If they were called a Chelsea bun (why yes, I do watch a lot of the Great British Bake Off/Baking Show), they would be gone. Calling them a snail conjures phantom garlic and rubberiness. Not what I’m after in a breakfast pastry.