Bakestone cakes

These cookies (from Wales) are more like biscuits to our US-centric taste than cookies, but we like them very much. A little nutmeg, lemon zest, baking powder and a whole lotta currants make them delicious with tea. I mixed the batter (dough?) up in the food processor, and did as Sharon Tyler Herbst recommended, cooking them on the stovetop in a griddle rather than in the oven. She says oven-baking creates a crisper cookie, and that they won’t keep as long having been griddle-baked, but I’m fairly sure they won’t be hanging around very long anyway!

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , . Bookmark the permalink.

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