welsh_old_country_cookies
Differences
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welsh_old_country_cookies [2007/10/15 08:08] – created jtkorb | welsh_old_country_cookies [2009/09/03 17:57] (current) – jtkorb | ||
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====== Welsh "Old Country" | ====== Welsh "Old Country" | ||
- | Tim Korb's //Double Batch// Version (c. 1970){{ | + | Tim Korb's //Double Batch// Version (c. 1970){{ |
* 6C flour | * 6C flour | ||
Line 13: | Line 13: | ||
* 1/4C milk (add a bit more milk as necessary) | * 1/4C milk (add a bit more milk as necessary) | ||
* 4 eggs | * 4 eggs | ||
- | * 2C to 3C currants (soak if dry) | + | * 2C currants (soak if dry) |
Mix dry ingredients. | Mix dry ingredients. | ||
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Roll to 1/8" to 1/4" thick. | Roll to 1/8" to 1/4" thick. | ||
+ | ====== Before, During, and After ====== | ||
+ | |||
+ | |||
+ | {{occ-steps-1.png|Before}}{{occ-steps-2.png|During}}{{occ-steps-3.png|After}} |
welsh_old_country_cookies.txt · Last modified: 2009/09/03 17:57 by jtkorb