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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Comment Script
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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