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
(93 votes, average: 4.37 out of 5)
Loading...- Course Snack
- Cuisine english
- Yield 10 serving
- Cooking Time 1 hour
- Total Time 1 hour
Ingredients
Unsalted butter
175 grams
Sugar Granulated
160 grams
Egg yolk
3 numbers
All purpose flour
450 grams
cranberry Currant Dried /
100 grams
milk
1/3 - 1/2 cup
Steps
-
Pre-heat oven to 375F.
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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.
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Powder sugar and beat until blended.
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Beat in egg yolks.
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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.
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Add enough milk to make it a soft dough.
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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.
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Mark each cake with a cross and decorate dried cranberry / currant on the cross.
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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.