Goosnargh cakes

20 servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 pinch Salt
1 teaspoon Caraway seeds (heaped)
¾ cup Butter
Superfine sugar; to coat

Directions

Mix together the flour, salt and caraway seeds, then cut in the butter. Knead to a smooth dough. Roll out to about ¼-inch thick.

Cut the dough into small circles and dredge with superfine sugar.

Place on a greased cookie sheet and leave overnight. Bake in a cool oven at 250 degrees F for 30 to 45 minutes until the cakes are firm but not browned. While warm, sprinkle on a little more sugar.

* Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen Mintzias

Related recipes