Goos­nargh cakes

Landscape (UK) - - In The Kitchen -

Makes 12 160g un­salted but­ter, plus ex­tra for greas­ing 105g caster sugar ½ tsp ground co­rian­der 2 tsp car­away seeds 220g plain flour Grease a large bak­ing tray. In a large mix­ing bowl, cream the but­ter, 80g sugar and the co­rian­der and car­away seeds to­gether with the back of a wooden spoon for 2 mins, un­til smooth and fluffy. Add the flour and rub into the mix­ture us­ing fin­gers and thumbs, un­til com­pletely in­te­grated. Bring to­gether with the hands into a ball of dough. On a sur­face dusted with flour, roll out the dough to ap­prox­i­mately 1cm thick. With a cir­cu­lar bis­cuit cut­ter, cut out as many bis­cuits as pos­si­ble. Trans­fer the rounds to the tray, spac­ing them 3cm apart. Bring to­gether the leftover dough and re­peat the process. Sprin­kle the bis­cuits with the re­main­ing sugar, then chill for 2 hrs. Pre­heat the oven to 160°C/gas mark 3. Bake the bis­cuits for 30-35 mins, un­til hard­ened. Trans­fer to a cool­ing rack after 5 mins, then al­low to stand un­til cool.

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