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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lady Duthes Crackenles
 Categories: British, Cookies
      Yield: 1 Batch
 
    1/2 c  Sugar
  1 1/2 ts Ground mace
  1 1/2 ts Ground cloves
  1 1/2 ts Ground cinnamon
  1 1/2 ts Ground nutmeg
  1 1/2 ts Ground ginger
      2    Eggs; gently beaten
      4 tb Unsalted butter;
           - at room temperature
  3 2/3 c  All-purpose flour
      1 c  Red wine
 
  Set up a wide saucepan filled 3/4ths of the way with water. Cover and
  bring to a boil.
  
  Pour the wine into a small saucepan. Warm until it just begins to
  simmer. Cover with the lid and set aside. Use when the wine is still
  hot to the touch, but not scalding or painful.
  
  While the wine is warming up and then cooling to "warmer than
  lukewarm", start the base of the dough. Cream together the sugar,
  spices, and the butter. When the wine is ready, add the eggs and 2
  cups flour to the sugar, spice, and butter mix. Combine well. Add 1/3
  cup of the warm wine and stir to combine. Add the rest of the flour
  and another 1/3 cup of the warm wine and combine. Add the rest of the
  warm wine 1 tb at a time if you need it. The dough will be smooth,
  pliable, and a little sticky.
  
  Shape pieces of dough between 1 ts and 1 tb large into rolls (with
  biscuit cutter), twists, rings, figure eights, and knots.
  
  When you have formed the cracknells, place approximately 1/4th of
  them into the gently boiling water. Do not overcrowd the pot, or some
  could stick to each other. Gently stir so they do not stick to the
  bottom. Once they begin rising to the top (about 90 to 120 seconds)
  remove them with a slotted spoon or spider and place them into the
  bowl of cold water. Repeat with the remaining cracknells.
  
  After the cracknells have sat in the cold water for 15 minutes,
  remove them and gently dry them off with a clean, dry kitchen towel.
  Prick each cracknell several times with a fork.
  
  Place the cracknells on 2 baking sheets lined with parchment paper or
  Silpat. Then, place the sheets into a preheated oven. Bake for 325?F
  for 30 minutes. Then, without opening the oven, change the
  temperature to 250?F and bake for 60 minutes more.
  
  These are delicious slightly warm or just cooled with coffee. I
  recommend eating them the same day as baking.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM: 
 
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