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By French Tart
Added April 20, 2010 | Recipe #421076
Showing 1-3 of 3
on February 07, 2012
These are really good. I may have made them a little thinner than in the recipe but our scale broke and we are waiting for a replacement and I don't know if I had the right amount of flour. The recipe made 22 instead of 18 but we like having two for breakfast on Saturday so that was fine. Store bought crumpets in New Zealand have far too much salt so we stopped buying them years ago.
Baking soda is the key--I tried another recipe that used baking powder and didn't allow the second rising. They were okay, but just bread, not crumpets.
on September 07, 2012
Loved it! I didn't read the recipe carefully and added baking soda in at the beginning with other ingredients but they turned out beautifully! The dough tripled in size within 1 hour. I buttered the rings to prevent sticking. Mine didn't have the holes like yours but that doesn't matter. I will never buy crumpets again. These taste so much better. Crumpets here in Au are very wet and gummy these taste almost like english muffins/wafles so good!!! Definitely keeper! Thank you French Tart!
Update: I made them again and this time I added b.soda later just like recipe says. But honestly I didn't see any difference, they were exactly same. So it doesn't matter when you add your b.soda. Still delicious!
on May 03, 2011
Serving Size: 1 (66 g)
Servings Per Recipe: 18