I made a batch of traditional gingernuts too as we were out of biscuits. These are so easy to do, take about twenty mintutes to make - and that includes baking time.
The Sunday roast is about to do in - but that is the hubby's duristiction and then I will be reporting on the Grand Sourdough experiment - part deux. The starter is ready!
If anyone would like one of my recipes, please feel free to ask!
Quite frankly I think it's a disgrace to tell me about 'Malteaser cake' & then not give me any hint of a recipe! LOL
ReplyDeleteBtw, I was going to make another Bara Brith this week & wondered if you'd tried the yeasty, bready version?
I like the idea of toasting it with butter!! nom nom...
(mind you... I did try some of the last one you provided the recipe for with butter on...hehe...it was norty but nice!)
Yup - you are supposed to have bara brith with butter regardless of how much your arteries scream at you...
ReplyDeleteI had the bready one in Wales, but havent had a crack at making it. Its also known as Brack bread - maybe a recipe can be hunted out under that name.
I much prefer cakey, but thats me all over!
Oh and apricot jam on the bready style one is lubbly as well!