Goosnargh Cakes Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1 pinch: Salt,
1 tsp: Caraway seeds, heaped
3/4 cup: Butter,
Superfine sugar, to coat
Directions:
Mix together the flour, salt and caraway seeds, then cut in the
butter. Knead to a smooth dough. Roll out to about 1/4-inch thick.
Cut the dough into small circles and dredge with superfine sugar.
Place on a greased cookie sheet and leave overnight. Bake in a cool
oven at 250 degrees F for 30 to 45 minutes until the cakes are firm
but not browned. While warm, sprinkle on a little more sugar.
* Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen
Mintzias
Source from luhu.jp
butter. Knead to a smooth dough. Roll out to about 1/4-inch thick.
Cut the dough into small circles and dredge with superfine sugar.
Place on a greased cookie sheet and leave overnight. Bake in a cool
oven at 250 degrees F for 30 to 45 minutes until the cakes are firm
but not browned. While warm, sprinkle on a little more sugar.
* Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen
Mintzias
Source from luhu.jp