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Whitsun Goosnargh Cakes (Easter biscuits)

This recipe is in categories Baking, Picnic, Snacks,
About this recipe:
Difficulty: 1
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

Making and cooking it
  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