Samhain Soul Cakes
By á-6416
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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