Cookit Homepage Cookit is published by e2bn

Whitsun Goosnargh Cakes (Easter biscuits)

This recipe is in categories Baking, Picnic, Snacks
About this recipe
Healthiness : (120 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Number of servings: 20
This is a vegetarian recipe


Goosnargh Cakes originated in the village of that name near Preston and are more like biscuits than cakes. They were flavoured with caraway seeds or coriander and were traditionally sold at Easter and Whitsun.
Ingredients
  • 250g (10oz) plain flour
  • 1 pinch salt
  • 1 x 5ml spoon (teaspoon) caraway seeds
  • 175g (6-7oz) butter (cut into small pieces)
  • 3 x 15ml spoon (tablespoons) caster sugar
Equipment
  • Cups
  • Teaspoon
  • 5cm (2”) Cutter
  • Cookie Sheet or Baking Sheet
  • Greaseproof Paper
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat oven to 130°C/250°f/Gas mark ½
  2. Mix together the flour, salt and caraway seeds, then add the butter.  Use a knife to cut through the butter and flour mix until it's crumbly and evenly mixed
  3. Knead to a smooth dough
  4. Roll out to about 5mm (¼") thick
  5. Cut the dough into small circles using a 5cm (2") biscuit cutter and sprinkle with 2 x 15ml spoon (tablespoon) of caster sugar
  6. Place on 1 or 2 greased cookie sheets and leave overnight (or put them in the fridge for an hour)
  7. Bake in the oven for 30 to 45 minutes until the cakes are firm but not browned
    While warm, sprinkle on the rest of the sugar
Whitsun Goosnargh Cakes (Easter biscuits) - print view  Whitsun Goosnargh Cakes (Easter biscuits) - print view

If you tried this recipe and liked it, tell us about it
Comments
There are 3 comments for this recipe.
Add a comment

Name: Mahmed 22nd November 2015
Such an unusual sweet and saorvy biscotti, Angie. Love the crispiness, and the fact that it was made with such a healthy spelt flour. Would love to dip this into a nice glass of fruity red wine...for me this would be the preferance, instead of a dessert wine!
Name: Amanda Skene 18th March 2013
i loved the cakes soooooo much
Name: Leanne 8th March 2010
Try adding a few drops of Cassia oil for the spice you remember in the old traditional biscuits.

Don't let another British tradition die!
View all comments, or Add a comment

Add a comment
Required fields are bold

If you include your name it will be published next to your comment. You can use a nickname or screen name to remain anonymous. We will keep this information only whilst your comment remains on the website.

We use a third party, AP Johnson trading as Lee-Capelle, to manage, edit and verify your comment. In dealing with comments they may be able to see your account details but they are only allowed to use the information to deal with the content.

If you require more information about how we use your data or require us to remove a contribution you have made please contact: The DPO, E2BN, Unit 1, Saltmore Farm, New Inn Road, Hinxworth, SG7 5EZ






Spiced Apple Juice or Non-Alcoholic Hippocrass
Pour the juice into a saucepanBreak the cinnamon quill into pieces and add to the panAdd the runny...
More calendar recipes
© 2009 E2BN Privacy policy | E2BN Essex County Council Cookit
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)