This is the recipe for Cattern Cakes given by Hertfordshire Lacewings in October 1991. (Have I really been making them every year for so long? VBG) 9 oz (275gm) self raising flour 4oz (100gm) melted butter 2oz (50gm) ground almonds 7oz (200gm)caster sugar 1oz (25gm) currents 2 teaspoons caraway seeds 1/4 teaspoon ground cinnamon 1 medium egg, beaten A liitle extra sugar, cinnamon and possibly, caraway seeds.
Method Sift the flour and cinnamon into a bowl and stir in the currents, almonds, caraway seeds and sugar. Add the melted butter and beaten egg, mixing well to give a soft dough. Roll out, on a floured surface, into a rectangle, 12" X 10" (30X25cm) Brush the dough with water and sprinkle with the extra sugar and cinnamon. Roll up, like a swiss roll, and cut into 3/4 " (2cm) slices. Place the slices, spaced well apart, on a greased baking tray. Bake for 10 minutes at 400F (200C) or gas mark 6. Cool on a wire rack. If wanted, the slices may be sprinkled with the extra caraway seeds. Enjoy! I make these for my students every year as my birthday is also St Catherine's day and it's how we celebrate! Lynne. Lynne Cumming Baldock, North Herts, UK email: [EMAIL PROTECTED] "Never try to teach a pig to sing. It wastes your time and annoys the pig." - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
