British Recipes > Goosnargh Cakes
1 cup butter
1/2 teaspoon ground coriander or caraway seeds (or a mixture of both)
4 tablespoons caster/superfine sugar
(see measure conversions for more information)
- Add the coriander/caraway seeds.
- Knead for 10 minutes.
- Roll out to a thickness of 3/4 inch on a floured surface.
- Cut into rounds.
- Place on a well greased sheet and sprinkle 1 teaspoon of sugar over each cake.
- Allow to stand overnight.
- Bake in a slow oven for 20 minutes.
- The cakes should be a pale golden brown.
- Serve dredged with caster sugar.
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How to make Goosnargh cakes:
A traditional cake from the north of England. The same method of kneading the butter and sugar together first as is used in Pitkaithly Bannocks is used in this recipe.
Ingredients
3 cups flour1 cup butter
1/2 teaspoon ground coriander or caraway seeds (or a mixture of both)
4 tablespoons caster/superfine sugar
(see measure conversions for more information)
Method
- Using the hands work the butter and 2oz of the sugar into the flour to form a paste.- Add the coriander/caraway seeds.
- Knead for 10 minutes.
- Roll out to a thickness of 3/4 inch on a floured surface.
- Cut into rounds.
- Place on a well greased sheet and sprinkle 1 teaspoon of sugar over each cake.
- Allow to stand overnight.
- Bake in a slow oven for 20 minutes.
- The cakes should be a pale golden brown.
- Serve dredged with caster sugar.
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If you have a question or comment relevant to this page, then please post it below.
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Could you please advise a temperature for the 20 minutes,
thank you,
Lynne