For my Mum's 80th Birthday tea I was requested to bake amongst other things a batch of Goosnargh Cakes by my eldest sister, these local cake / biscuits were also know as spell cakes in my childhood household. I can't recall baking them before but my Mum insists she used to bake them regularly as they were a favourite of my Father.
Goosnargh by the way is a Lancashire village, pretty much now subsumed by the Greater Preston but which is the home to other famous culinary delights as well as the cakes, Goosnargh Duck, Goosnargh Chicken to name but two.
Caraway is an acquired taste a metholly aniseed taste, so go carefully with the quantity added to the mixture.
- 3 oz butter
- 2 oz caster sugar
- 6 oz Plain Flour
- 1 dessertspoon caraway seeds
- Sieve your flour and sugar into a bowl, rub in your butter
- Add the caraway seeds and mix well
- Lightly flour a board and press out your mixture to about a 1/4 of an inch thick
- Use a cutter to cut out round to your desired size.
- Place on a greased baking sheet
- Bake in a moderate oven about 160c ish, do not allow to brown
- They are cooked when just firm
- Dust with caster sugar and allow to cool fully before removing from tray.