Because I had all the ingredients on hand, I just made the Cattern cakes recipe, which is exactly as Phillipa has typed out in her message.
My verdict: I weighed everything and then measured it in North American cups. You wind up with roughly 3-¼ cups of dry ingredients that are supposed to be moistened by ½ c butter and 1 medium egg yolk. In the recipes in my trusty Canadian baking book, that amount of butter and egg is used to moisten about 2 cups of dry ingredients. So, I put in an extra 2 ounces of butter and used a jumbo egg rather than a medium one, and the mix turned good. I followed the rest of the instructions; must say the cakes are indeed bigger than a cookie - you would want 1 cake per person. I got 16 cakes, about 3” wide and a little under 1” high. The baking time wasn’t enough - the first few were still raw in the middle after 10 minutes. Adele - To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://www.flickr.com/photos/lacemaker/sets/
