Hi everyone,
For those who want a recipe with NA measurements, here is what I use
1 1/2 c. flour
a pinch of cinnamon
1/4 c. currants (more or less)
2 tsp. caraway seeds
3/4 c. white sugar
1/2 square melted marg.
1 egg
Mix in order given, add more flour if it looks too floppy, roll out dough
into a rectangle, sprinkle with a bit of sugar and cinnamon, and more
caraways if you want. Roll up and slice into rounds. Bake at 375 F. for 10
min., but watch them.
This is based on the recipe from Cattern Cakes and Lace - no leavening is
given. I don't think Id like it made with yeast - then it would be more
of a bread - but then maybe that's what they had and that's the tradition
Sometimes I add a pinch of salt and a pinch of baking soda, to make a
puffier cookie.
I heard from another lacemaker that Cattern cakes turn out different every
time. In looking over the various recipes (thanks for the links Helen) it
seems that caraway seeds are the common ingredient in whatever sweet bread
or cookie base. I thought they should be looking like pinwheels, sometimes
the wheel effect is lost of the dough is too soft, but they are still nice
eating.
-- bye for now
Bev in Sooke, BC
(west coast of Canada)
Cdn. floral bobbins
www.woodhavenbobbins.com
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