Very good cookie. Didn't change a thing. I beg to differ with the reviewer who said this has a "hint" of sweetness. With 3/4 cup of sugar it's quite a bit sweeter than soda bread. If you have to bake this in batches, be sure to divide and chill dough well wrapped in plastic wrap. It's a little difficult to cut these with the currants, so next time I may try the cookie scoop method and flatten them slightly. Thanks for the idea. Thanks for the recipe.

Reviewed On: Oct. 18, 2009

Awesome. I substituted ground flax seed for wheat germ (since I didn't have it) and milk chocolate chips for semi-sweet (bought the wrong thing). I will make this again and again, especially since this lends itself to endless substitution possibilities. I used a large stoneware pan and had to triple the recipe, in case anyone is wondering. All the better for us to have more for giving and freezing. Thanks for sharing this fantastic recipe. (The consistency was perfect after cooling and cutting when made in my stoneware pan.)

Reviewed On: Oct. 11, 2009

Perfect in every way. They look gorgeous plated and taste exceptional. I particularly love the way the sauce compliments the dumplings. The sugared crust is so attractive. I used Cortland apples.

Reviewed On: Nov. 16, 2008