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Samhain Soul Cakes

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Ingredients

  • 150 g butter
  • 150 g caster sugar
  • 560 g plain flour, sifted
  • 3 egg yolks
  • generous pinch of saffron
  • 1 tbsp mixed spice
  • 1 tsp allspice
  • 3 tbsp currants
  • 2 tsp milk

Details

Preparation

Step 1

Method: Crush the saffron in a pestle and mortar, add the milk and grind to combine. Sift together the flour and remaining spices into a bowl. In the meantime, cream together the butter and sugar until pale and fluffy. Beat the egg yolks and add to the creamed mixture a little at a time, beating well after each addition. Add the sifted flour and spice mix and stir in the currants. Add the milk and saffron mixture and enough additional milk to form a soft dough.

Turn the dough out onto a lightly-floured surface and shape into flat cakes about 5 or 6cm in diameter. Transfer to a well-buttered baking tray and place in an oven pre-heated to 180°C and bake for about 20 to 25 minutes, or until lightly golden. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

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