Soul Cakes

Summary

Yield
Cakes (Small)
SourceRecipe adapted from: GreenChronicle.com
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Description

A scone-like pastry with origins in old England and Ireland, these sweet cakes rose to popularity between the 8th century and the Middle Ages. They were baked for All Hallow’s Eve (Halloween) and All Saints Day on November 1, although their significance has adapted over time. Try them this season for something to nibble on in between all the candy!  

Ingredients

3/4 cup
butter
3 cups
sugar, caster (superfine sugar (you can process cane sugar in a food processor or spice grinder, but do not use powdered sugar))
4 cups
flour (sifted)
3  
egg yolk
1/2 teaspoon
nutmeg, ground
1 teaspoon
allspice, ground
1/2 teaspoon
cinnamon, ground
1/2 teaspoon
ginger, ground
3 tablespoons
currants, dried
   
milk

Instructions

Preheat oven to 375F. In a large bowl, cream together butter and sugar until fluffy. Beat in the egg yolks until smooth. 1 cup at a time, fold in sifted flour and spices. Add milk slowly and mix until you reach a soft dough. With your hands, form dough into flat cakes, about ½” to ¾” inch thick and mark each top with a criss-cross. You can also try placing currants along the cross for a nice decorative touch. Bake cakes on a well-greased sheet until golden (about 10-15 minutes).