Here is what started it all for me, and there is lace content - for this was in 'The Lacemaker' the newsletter of the Lacemakers' Circle, No. 21, June 1993, by courtesy of one Carol Adkinson (hi Carol!). I have since tried tweeking the recipes many ways, to use our N. American ingredients - and yes, any further talk of that can go to chat. Here it is, something to try for the next lace social :
(given n British measures) 9 oz. self-raising flour 1 ounce currants 2 teaspoons caraway seeds 4 ounces melted butter 1/4 teaspoon ground cinnamon 2 ounces ground almonds 7 ounces caster sugar 1 medium egg (beaten) sugar/cinnamon for sprinkling Stir flour and cinnamon in a bowl, stirr in currants, almonds, caraways and the sugar. Add the melted butter, and beaten egg. Mix well to form a soft dough. Roll out onto a floured board, into a 12 x 10 inch rectangle. Brush the dough with water, sprinkle with the sugar/cinnamon Roll up and cut into 3/4" slices (Carol mentions the dough can also be formed into small balls and pressed flat, the taste is the same!) Bake at 200 deg. C/400 deg. F (of 'Gas 6') for about 10 minutes until browned. On Wed, Oct 22, 2008 at 3:14 PM, Carolyn Hastings < [EMAIL PROTECTED]> wrote: > it has been done before, but would it be possible for someone(s) to post a > recipe for Cattern Cakes, for us who have never gotten to it to try? > Perhaps this will be the year! > -- Bev 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]
