tag:blogger.com,1999:blog-173263937309643922.post767677176181555098..comments2024-03-29T05:41:24.061+00:00Comments on Neil Cooks Grigson: #145 Singin' HinniesNeil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-173263937309643922.post-47553396458559362992015-05-11T23:18:11.781+01:002015-05-11T23:18:11.781+01:00Hey Phil. This is always a recipe I have intended ...Hey Phil. This is always a recipe I have intended to revisit but never seem to get the chance. I'm a much better cook now and have a better feeling for making these sorts of doughs. Next time I have a free day, I'll give them another go and re-blog it on my other blog (British Food: A History).<br /><br />Thanks also for spotting my typo. It should have read '1/4 tsp bicarbonate soda and 1/2 tsp cream of tartar'. I shall change it.<br /><br />Thanks for your comment!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-81605836225736554072015-05-11T01:25:37.177+01:002015-05-11T01:25:37.177+01:00What do you mean by '1/4 tsp soda and 1/2 tsp ...What do you mean by '1/4 tsp soda and 1/2 tsp bicarbonate of soda?' <br /><br />Hinnies are best made with all-baking powder and I suspect yours and Charlotte's 'too hard and dry' results come from a too dry dough ... it should be what my mother called 'slack.' :) i.e. soft. We never put dried fruit in them and they were always eaten warm, split, with butter. Give it another go.<br /><br />PhilPhil Atkinsonnoreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-5911328306500981562009-05-26T20:29:27.849+01:002009-05-26T20:29:27.849+01:00Having become quite excited at previous griddle ca...Having become quite excited at previous griddle cakes, these were disappointing (sorry Jane and Sophie). They were a bit like a scone, but not as nice and ultimately too dry for the format they're in. 3/10<br />CharlotteAnonymousnoreply@blogger.com