Yesterday I took Cattern Cakes to my lace guild to celebrate lacemaking and St.Catherine, November 25th. This time I omitted the caraway seeds and added a little more butter and cinnamon to the recipe and they tasted good. Last time I made them, they just sat on the baking sheet and remained the same, this time they spread out. I couldn't find my caraway seeds and maybe that made the difference to the taste. The recipe was from Cattern Cakes and Lace. Recipe follows:
Cattern Cakes 9 oz/275g self-raising flour 1/4 teaspn ground cinnamon 1 oz/25g currants 2 oz/50gr ground almonds 2 teaspoons caraway seeds 7 oz/200g caster sugar 4 oz/100g melted butter 1 medium egg, beaten A little extra sugar and cinnamon for sprinkling. Oven: 200C/400F/Gas 6 Sift flour and cinnamon into a bowl and stir in the currants, almonds, caraway seeds and sugar. Add melted butter and egg and mix well to give soft dough. Roll out on a floured board into a rectangle, about 12x10 inches/30 x 25 cm. Brush the dough with water and sprinkle with extra sugar and cinnamon. Roll up like a swiss roll and cut into 1/2 inch/2cm slices. Place well spaced on greased tray, bake for 10 minutes. Cool on wire rack. Sprinkle with extra caraway seeds if desired. I cooked mine a little longer as they seemed too soft but buy Sunday the leftovers were becoming quite hard but still edible. I also was able to show a newby how to make a lace fish. I am sure she will be back to our next meeting in the New Year. Janice Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA http://www.lacemakersofillinois.org/ - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
