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From the Biscuit Barrel: Goosnargh Cakes

July 16, 2012

Firstly, what a great name huh!?

Secondly, a confession. I cannot claim to have baked these lovelies before, and I got the recipe from the free weekly “newspaper” that you can pick up from any branch of Waitrose, a few weeks back.    Many of the big supermarkets produce these weekly publications, and they often feature some really tasty and creative foodie ideas…. keep your eyes open next time your in your local supermarket and make sure to pick it up – you might find a real gem!

So, Goosnargh Cakes. It’s an odd name, and I have heard of them but, as I say, I have never baked them before.  They are a shortbread like biscuits/cakes and are named after the town near Preston, Lancashire.    Happily, they’re very easy to bake and taste amazing, with that “melt in your mouth” quality that is so utterly scrumptious!

So, pop to your local supermarket (!) or your store-cupboard, and get yourself the following 5 ingredients:

200g salted butter, 250g plain flour, 1.5tsp caraway seeds, 40g caster sugar and a little icing sugar for dusting.

Method:

Preheat the oven, Gas mark 2 / 150deg C.  Grease and line a couple of baking sheets with greaseproof/baking paper.

Sift the flour into a bowl, add the butter (which should be slightly chilled and chopped into cubes).  Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs.

Now stir in the Caraway Seeds and Sugar.  Now, get your hands into the mixture and form into a dough, using the heat of your hands.  Turn out onto a lightly floured work surface and roll or pat out to a thickness of 1cm.  Cut out the biscuits using a 5cm cutter (or a glass upturned!) and place them slightly apart on the baking sheet(s).

Bake them for about 25-30 minutes until they’re golden and firming.  Move to a wire rack, allow to cool (almost cold) then dust with icing sugar.

Transfer to a lovely china plate, and serve with tea – PERFECT!

Denise x

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