Yield: 1 Servings
|1 cup||King Arthur Unbleached All-|
|1 teaspoon||Alum (optional to preserve|
|Few drops oil of cloves|
|Peppermint or wintergreen|
|For a pleasant aroma|
In a saucepan, mix the sugar, flour and alum and gradually add the water. Cook the paste over medium heat, stirring until it thickens and clears. Add the fragrant oil and let it cool. This paste should be stored in a covered jar. If it gets too thick to spread, thin with hot water, a few drops at a time. Recipe from King Arthur's 200th Anniversary Cookbook.
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