Re: [lace] Re cattern cakes

[lacel...@frontier.com]

There's a picture on another
webpage:http://www.geniuskitchen.com/recipe/lacemakers-cattern-cakes-english-
spiced-sugar-cookies-266901

Note the subtitle.  English spiced sugar cookies.  It's guess that, in a
pinch, you might be able to get a package of sugar cookie mix, roll it out and
add the fruit and spice bits, then bake.  It might be an acceptable
alternative. If you're in the USA, like me, no one has tasted an authentic
cattern cake so no one would be the wisrer.  It would also eliminate having
to translate English ingredients into what's available in the USA.

I made the cookies from the book recipe once years ago.  My problem is that I
don't like caraway, so I made half with and half without that seed.  It's too
long ago to remember how well they turned out.  We ate them but I don't think
they were memorable.
I may try again this year, especially since we have lace meeting on Nov.
25th.  Perfect timing.  Thanks for reminding me.
Alice in Oregon -- where summer ended yesterday and winter rains are due to
start today.




On Wednesday, November 1, 2017 12:23 PM, Shirley MEIER
 wrote:


 Hi Devon , if you enter    cattern cakes / visual      into your
browser
and then find the    Lavender and Lovage      page you will find an easy
recipe plus visual pictures . Hope this helps.

Shirley in Corio , Oz.

shirl200...@gmail.com

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[lace] Re cattern cakes

[Shirley MEIER]

Hi Devon , if you entercattern cakes / visual  into your browser
and then find theLavender and Lovage  page you will find an easy
recipe plus visual pictures . Hope this helps.

Shirley in Corio , Oz.

shirl200...@gmail.com

-
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/

[lace] RE: cattern cakes

[Lynne Cumming]

This is the recipe for Cattern Cakes given by Hertfordshire Lacewings in
October 1991. (Have I really been making them every year for so long? VBG)
9 oz (275gm) self raising flour
4oz (100gm) melted butter
2oz (50gm) ground almonds
7oz (200gm)caster sugar
1oz (25gm) currents
2 teaspoons caraway seeds
1/4 teaspoon ground cinnamon
1 medium egg, beaten
A liitle extra sugar, cinnamon and possibly, caraway seeds.

Method
Sift the flour and cinnamon into a bowl and stir in the currents, almonds,
caraway seeds and sugar. Add the melted butter and beaten egg, mixing well
to give a soft dough. Roll out, on a floured surface, into a rectangle, 12
X 10 (30X25cm)

Brush the dough with water and sprinkle with the extra sugar and cinnamon.
Roll up, like a swiss roll, and cut into 3/4  (2cm) slices. Place the
slices, spaced well apart, on a greased baking tray. Bake for 10 minutes at
400F (200C) or gas mark 6. Cool on a wire rack. If wanted, the slices may be
sprinkled with the extra caraway seeds.

Enjoy! I make these for my students every year as my birthday is also St
Catherine's day and it's how we celebrate!

Lynne.
 Lynne Cumming
 Baldock, North Herts, UK
 email: [EMAIL PROTECTED]
 Never try to teach a pig to sing. It wastes your time and annoys the pig.

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