Goosnargh cakes

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.