Goosnargh Cakes is a traditional English recipe for a classic cake (actually more like a biscuit) flavoured with caraway seeds that was traditionally sold at Easter and Whitsuntide. The full recipe is presented here and I hope you enjoy this classic English dish of: Goosnargh Cakes.
Goosnargh Cakes originated in the Lancashire village of Goosnargh, near Preston. In fact, they are more like a biscuit or shortbread flavoured with caraway seeds and were traditionally sold at Easter and Whitsuntide.
Go to the printable version of the recipe
200g (1 cup) butter, diced
1/2 tsp ground caraway seeds
4 tbsp caster sugar
caraway seeds to garnish
Turn the dough onto a lightly-floured work surface and roll out to about 2cm thick. Cut into rounds with a pastry cuter then transfer these to a well-greased baking tray. Sprinkle 1 tsp sugar and a few caraway seeds over each cake. Cover with a clean tea towel and set aside to stand over night.
The following day, transfer to an oven pre-heated to 150ºC (300ºF) an bake for about 20 minutes, or until the cakes are a pale golden brown in colour. Dust with caster sugar, allow to cool and serve.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Goosnargh Cakes originated in the Lancashire village of Goosnargh, near Preston. In fact, they are more like a biscuit or shortbread flavoured with caraway seeds and were traditionally sold at Easter and Whitsuntide.
Go to the printable version of the recipe
Goosnargh Cakes Recipe
Ingredients:
420g (3 2/3 cups) plain flour200g (1 cup) butter, diced
1/2 tsp ground caraway seeds
4 tbsp caster sugar
caraway seeds to garnish
Method:
Combine the flour, butter and sugar in a bowl. Use your hands to work the mixture together into a smooth paste. Add the caraway seeds and knead for 10 minutes, or until smooth and elastic.Turn the dough onto a lightly-floured work surface and roll out to about 2cm thick. Cut into rounds with a pastry cuter then transfer these to a well-greased baking tray. Sprinkle 1 tsp sugar and a few caraway seeds over each cake. Cover with a clean tea towel and set aside to stand over night.
The following day, transfer to an oven pre-heated to 150ºC (300ºF) an bake for about 20 minutes, or until the cakes are a pale golden brown in colour. Dust with caster sugar, allow to cool and serve.
Printable version of the Recipe
british, easter, baking, biscuits, cookies, vegetarian
Baking
Britain
Goosnargh Cakes
https://fabulousfusionfood.blogspot.com/2019/04/goosnargh-cakes-recipe.html
Goosnargh Cakes. This is a traditional British recipe (from Lancashire) for a classic biscuit (cookie) decorated with caraway seeds that is traditionally prepared for and consumed at Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUhiu3_cTCO6PDWNxmXkobpqOOpooM2dRg48KJFYP3M92c3ak7DWIrrMHiUxCeMYa-A8w4xoqulp0F5ULxqruZVrpn-2amZs2d5lvluftpGo7LNqiQREnKQT7aXZovcdyHE-QazOYUyY/s1600/goosnargh-cakes.png
2019-04-19
Yield: 12–15
Goosnargh Cakes
Goosnargh Cakes. This is a traditional British recipe (from Lancashire) for a classic biscuit (cookie) decorated with caraway seeds that is traditionally prepared for and consumed at Easter.
prep time: 30 mins
cook time: 30 mins
total time: 60 mins
Ingredients:
- 420g (3 2/3 cups) plain flour
- 200g (1 cup) butter, diced
- 1/2 tsp ground caraway seeds
- 4 tbsp caster sugar
- caraway seeds to garnish
Method:
- Combine the flour, butter and sugar in a bowl. Use your hands to work the mixture together into a smooth paste. Add the caraway seeds and knead for 10 minutes, or until smooth and elastic.
- Turn the dough onto a lightly-floured work surface and roll out to about 2cm thick. Cut into rounds with a pastry cuter then transfer these to a well-greased baking tray. Sprinkle 1 tsp sugar and a few caraway seeds over each cake. Cover with a clean tea towel and set aside to stand over night.
- The following day, transfer to an oven pre-heated to 150ºC (300ºF) an bake for about 20 minutes, or until the cakes are a pale golden brown in colour. Dust with caster sugar, allow to cool and serve.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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