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Greenwood Hobbit
Tol Eressea
Jan 21, 6:53pm
Post #51 of 54
(241 views)
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Sorry, I was forgetting people still use Fahrenheit. A scone here is something quite different to these... it's quite thick and sometimes has dried fruit in it - also it has a low sugar content, but you spoil all that by cutting it in half and slapping jam and whipped cream (or cream then jam, depending on where you are!) on it. Yummy!
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dernwyn
Forum Admin
/ Moderator
Jan 23, 1:39am
Post #52 of 54
(224 views)
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Cornish Fairing recipe for American measurements
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LOL, I do like soft butter on my scones! I was reading through the recipe and it reminded me of cutting in the butter for scones. But now I know that it's more like "deflated" gingersnaps, with a surprising chewy consistency. I made them using these conversions:
3/4 c flour (plain, not self-raising)
pinch of salt
quarter teaspoon each of ground ginger and cinnamon, eighth tsp each of nutmeg and ground cloves
One and a half teaspoons baking soda
1/2 c butter
3/8 c superfine (aka castor) sugar
three level tablespoons golden syrup
I think the golden syrup I got has a different consistency, as I had to dribble a bit more into the dough to get it to be moist enough to roll into balls. Or maybe I used a bit more flour than 4 oz. and that compensated for it. But it all worked out, and the end result is quite tasty!
It was funny, when I hit the sheet with the first batch against my cutting-board, some of the cookies popped up a bit into the air, and one almost flipped over! 
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"I desired dragons with a profound desire"
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dernwyn
Forum Admin
/ Moderator
Jan 23, 8:46pm
Post #53 of 54
(175 views)
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Once the cookies were quite cool, they became so crispy, my guys love them! Got to make another batch, yes, son went off to his friends' house again and took a bagful with him..
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"I desired dragons with a profound desire"
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Greenwood Hobbit
Tol Eressea
Jan 25, 9:44pm
Post #54 of 54
(156 views)
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Deflated ginger snaps - I like that!
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Thanks for translating the recipe. Maybe don't hit 'em quite so hard next time?!
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