When I actually measure, instead of following my heart, the top is more craggy than this. I made these once on a whim, and the kids loved them so much that they're in the rotation now. I worked from a recipe by Love and Lemons (seemed appropriate), and I make no changes aside from using gluten-free flour (usually Bob's 1-1 mix). I do feel inclined to see if they're still good with less butter and sugar, and to try to get some fiber in there (oat bran?), but I haven't experimented yet. I do think that they would be good with more lemon zest, but I haven't bothered buying extra lemons just to zest them. I'll have to plan this together with another recipe that uses lemon juice, so I can make that happen. The Recipe (from Love and Lemons): 2 1/4 c flour (I use gluten free 1 - 1 mix) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tb lemon zest 1 c plain yogurt 2 eggs 2/3 c sugar 1/2 c butter, melted 1/2 c milk 1/4 c lemon jui...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.