Hah! Found it!
Making Welsh Cakes for Christmas get togethers (GF batch first, then regular ones) and I could NOT find the rolling pin. This is impressive because my kitchen is not large and there's only so many places the rolling pin would actually fit and I am ABSOLUTELY the only one who uses it.
Was totally having to consider raiding the recycling bag for an empty wine bottle, when I spotted it someplace so incredibly improbable that it was 100% put there by either husband or child, neither of whom has any memory of doing so.
For those who don't know... Welshcakes are a) amazing and b) like a cross between a cookie and a scone. Traditionally cooked on a bake-stone, electric griddles are a much more convenient option. 2 cups of flour 3/4 cup of sugar 1/2 cup of butter 2.5 tsp baking powder 1/2 tsp of salt 1/2-3/4 cups of currents (I do raisins) 2 eggs Griddle to 350F. Cut butter into flour to bread crumbs, stir in rest of dry. Then stir in two large eggs. This is technically all the wet you need... it will form a very stiff dough. Add water or milk a tsp at a time if it doesn't clump. I use a stand mixer, and two eggs works fine. Roll out to 1/3-1/2 inch thick on a floured surface. Cut into rounds. Cook 2-3 minutes per side on ungreased griddle. Let cool on a rack and eat still warm with a cup of milk or tea. For GF, I use Red Mill 1-for-1 and add about 1/4 cup of water to the recipe and then let it rest for 15-10 minutes before rolling it out. (Well, pressing it out, because the GF flour gives a much softer texture.) My celiac friend raves about them, probably because the egg being the main wet gives them much more structural stability than you usually find in GF baking.
@becausegoodheroesdeservekidneys
