1 tablespoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
8-12 cups dried apples
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/4 cups superfine granulated sugar
3/4 cup molasses
4 cups superfine granulated sugar, for cream
2 teaspoons cinnamon, for cream
1 1/2 sticks unsalted butter, for cream
2 teaspoons nutmeg, for cream
2 tablespoons molasses, for cream
3 cups water, for cream
confectioners’ sugar, for serving
Preheat the oven to 350F and place the rack in the middle position.
Combine the dry ingredients in a bowl and whisk to combine. Set aside.
Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy.
Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture.
Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed.
Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough.
Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan.
Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge.
Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the centre comes out clean.
Slide the disks off the baking sheet onto a flat surface to cool.