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