Hi everyone What are "Cattern Cakes" supposed to look and taste like? e.g. are they supposed to be crisp? crumbly? soft? do they really look like pinwheels? mine haven't been) I have tried to convert the English recipe to N. American measures, and haven't yet had a particularly tasty nor attractive result. I've quite a few references to the recipe, but never a picture with. I suppose being that they were a special treat for those who seldom had sweets or baking, in times past it wouldn't matter what the cakes looked like as long as they were a change from plain fare.
Our flours and rising agents aren't quite the same, and should I soak the dried currants first? I'm asking because I thought they would be nice to serve on a platter lined with a handmade lace doily (with clear film over the doily) to take to the next lace meeting. But not if they are going to fall apart like the batch I tried last year :( -- Bev, who likes food, and lace, in Shirley BC, near Sooke on beautiful Vancouver Island, west coast of Canada - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
