Soul cakes

Mildly sweet, slightly spicy, easy to bake butter cookies. These are topped with currants in the shape of a cross. Soul cakes are traditionally made on Halloween (two days before All Soul’s Day). This recipe is adapted from lavenderandlovage.com.

Summary

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Course snack
Cuisine english
Yield 10 serving
Cooking Time 60 minutes
Total Time 60 minutes

Ingredients

Unsalted butter

175 grams

Sugar Granulated

160 grams

Egg yolk

3 numbers

All purpose flour

450 grams

Mixed Spice

1 tsp

cranberry Currant Dried /

100 grams

milk

1/3 - 1/2 cup

Steps

Pre-heat oven to 375F.
Make sure that butter is in room temperature. Cut butter into cubes so that it would be easy to beat it. Using electric/stand mixer, beat butter in large bowl until fluffy.
Powder sugar and beat until blended.
Beat in egg yolks.
Sift the flour into another bowl with the mixed spice and then add them part by part to the above mixture. Mix well after each addition.
Add enough milk to make it a soft dough.
Roll the dough out and cut out little cakes with a biscuit cutter. Set them on baking sheet. You can space them closely, they do not spread.
Mark each cake with a cross and decorate dried cranberry / currant on the cross.
Bake it for 10 to 15 minutes or until golden brown.
Cool on a wire rack and the store in an airtight tin for up to 5 days.