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


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  • Course Snack
  • Cuisine english
  • Yield 10 serving
  • Cooking Time 1 hour
  • Total Time 1 hour


Unsalted butter
175 grams
Sugar Granulated
160 grams
Egg yolk
3 numbers
All purpose flour
450 grams
cranberry / Currant Dried
100 grams
1/3 - 1/2 cup
mixed spice
1 teaspoon


  1. Pre-heat oven to 375F.
  2. 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.
  3. Powder sugar and beat until blended.
  4. Beat in egg yolks.
  5. 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.
  6. Add enough milk to make it a soft dough.
  7. 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.
  8. Mark each cake with a cross and decorate dried cranberry / currant on the cross.
  9. Bake it for 10 to 15 minutes or until golden brown.
  10. Cool on a wire rack and the store in an airtight tin for up to 5 days.
Soul cakes

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