Hi everyone, For those who want a recipe with NA measurements, here is what I use 1 1/2 c. flour a pinch of cinnamon 1/4 c. currants (more or less) 2 tsp. caraway seeds 3/4 c. white sugar 1/2 square melted marg. 1 egg
Mix in order given, add more flour if it looks too floppy, roll out dough into a rectangle, sprinkle with a bit of sugar and cinnamon, and more caraways if you want. Roll up and slice into rounds. Bake at 375 F. for 10 min., but watch them. This is based on the recipe from Cattern Cakes and Lace - no leavening is given. I don't think I"d like it made with yeast - then it would be more of a bread - but then maybe that's what they had and that's the tradition Sometimes I add a pinch of salt and a pinch of baking soda, to make a puffier cookie. I heard from another lacemaker that Cattern cakes turn out different every time. In looking over the various recipes (thanks for the links Helen) it seems that caraway seeds are the common ingredient in whatever sweet bread or cookie base. I thought they should be looking like pinwheels, sometimes the wheel effect is lost of the dough is too soft, but they are still nice eating. -- bye for now Bev in Sooke, BC (west coast of Canada) Cdn. floral bobbins www.woodhavenbobbins.com - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
