Whitsun Goosnargh Cakes (Easter biscuits)

Healthiness : (12 votes)

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.

• 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

• Cups
• Teaspoon
• 5cm (2”) Cutter
• Cookie Sheet or Baking Sheet
• Greaseproof Paper

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

There are 3 comments for this recipe.
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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!

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