Title: Goosnargh Cakes
Categories: Cookie Herb Dessert
Yield: 20 Servings

2	c	All-purpose flour
1	pn	Salt
1	ts	Caraway seeds (heaped)
3/4	c	Butter
		Superfine sugar; to coat

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

previous

next