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cattitude made when I did lemon-walnut cakelings a while ago. He was right--pecans are better for this.
This time, I didn't bother zesting the lemon.
2 ounces (1/2 stick) unsalted butter
2 ounces (measured, not weighed) sugar
one large egg (which weighs 2 ounces)
one tablespoon fresh lemon juice, with pulp. Well, slightly over, because I had slightly over from juicing the large half of a lemon.
A capful of lemon extract (it's probably about a teaspoon, but I used the cap from the bottle, because that worked last time)
a handful of roasted unsalted pecans, broken into small pieces
a little over a quarter cup (yes, 2 ounces again) self-rising flour
The standard cakeling method: preheat oven to 400 F/200 C (gas mark 6, thanks Jo). Line two cupcake pans (total of 12 cupcakes) with muffin papers.
Melt the butter. Stir in the sugar, lemon juice, and lemon extract. Whisk in the egg. If you're used to making cakelings, notice that it seems a bit thinner than usual.
Fold in the pecans.
Sift and fold in a quarter cup of flour, look at the result, and fold in a little more.
Spoon batter into muffin cups. Break up two more pecan halves and put the pieces into the last few cups, because while there's plenty of pecan in the first ones you made, the last few are very thin.
Bake 17.5 minutes.
They're now nice and just a little brown around the edges when they come out of the oven.
Note, when posting the recipe for your friends, that you have a slow oven, and those with fast ovens might bake this for 15 minutes or less, and should certainly look at them by the 15-minute point. Note also that you meant to use cinnamon sugar, and then forgot until they were in the oven, but they seem to be better without it, unlike the apple cakelings.
cattitude made when I did lemon-walnut cakelings a while ago. He was right--pecans are better for this.This time, I didn't bother zesting the lemon.
2 ounces (1/2 stick) unsalted butter
2 ounces (measured, not weighed) sugar
one large egg (which weighs 2 ounces)
one tablespoon fresh lemon juice, with pulp. Well, slightly over, because I had slightly over from juicing the large half of a lemon.
A capful of lemon extract (it's probably about a teaspoon, but I used the cap from the bottle, because that worked last time)
a handful of roasted unsalted pecans, broken into small pieces
a little over a quarter cup (yes, 2 ounces again) self-rising flour
The standard cakeling method: preheat oven to 400 F/200 C (gas mark 6, thanks Jo). Line two cupcake pans (total of 12 cupcakes) with muffin papers.
Melt the butter. Stir in the sugar, lemon juice, and lemon extract. Whisk in the egg. If you're used to making cakelings, notice that it seems a bit thinner than usual.
Fold in the pecans.
Sift and fold in a quarter cup of flour, look at the result, and fold in a little more.
Spoon batter into muffin cups. Break up two more pecan halves and put the pieces into the last few cups, because while there's plenty of pecan in the first ones you made, the last few are very thin.
Bake 17.5 minutes.
They're now nice and just a little brown around the edges when they come out of the oven.
Note, when posting the recipe for your friends, that you have a slow oven, and those with fast ovens might bake this for 15 minutes or less, and should certainly look at them by the 15-minute point. Note also that you meant to use cinnamon sugar, and then forgot until they were in the oven, but they seem to be better without it, unlike the apple cakelings.
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