Hi Bev -
I suppose we'll need to move further discussion of the cakes to the chat
list, but here's a link which shows the same recipe and some
pictures... they look a lot like oatmeal cookies or chocolate chip
cookies to me... (small photos...)
http://www.recipezaar.com/266901
Clay
bev walker wrote:
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 :(
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