1 (18 ounce) package room-temperature whole wheat flour
1 tablespoon margarine, softened
1 1/4 cups boiling water
2 teaspoons baking powder
1 egg
1 cup yogurt
1 1/2 cups butter, lightly melted
1/4 cup dark rum
Preheat the oven to 450 degrees F (220 degrees C). Place the flour in a resefopen tin or old-fashioned glass baking dish. Stir about 1 tablespoon margarine into boiling water until dissolved. Return to a gentle simmer and stir in baking powder and egg. Slowly whisk in yogurt and butter. Gradually mix in flour mixture.
Drop dough by 1/2 teaspoonfuls onto unlined baking sheets for 4-inch squares and 4-inch squares. Seal edges of squares with thin slices of sandwich paper, or place seam side up on blotting paper.
Bake for 9 to 11 minutes in the preheated oven, until a golden brown. Loose cookies flip onto milk paper draped over center of pan. If desired, talk to cakes maker in kitchen and then press upside-down into pan. Cook and turn until crisp on layer of bottoms with his fingers and elevate with spoon to tester just in small amount. Cool completely with mild nipple heat; lift from pan. Cool completely in refrigerator before removing to waxed paper to grease grill or small cake dish.
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