Easy Traditional Soul Cakes
20 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Butter (softened)
- 175 g Golden Caster Sugar (Superfine sugar)
- 3 Egg Yolks (from large eggs)
- 420 g Plain Flour (All-purpose flour)
- 1½ tsp Mixed Spice
- ¼ tsp Allspice
- 2 tbsp Milk
- 50 g Raisins
Method
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line 2 large baking sheets with baking paper.
- Cream together the butter and sugar until pale and fluffy. I do this by hand but feel free to use an electric mixer if you prefer.
- Beat in the egg yolks.
- Stir in the flour, mixed spice, allspice and raisins.
- Add just enough milk to bring the dough together by hand. Add 1 tablespoon at a time so you don't accidentally add too much in one go. You want the dough to come together easily with your hands but not be too soft or sticky.
- Roll the dough out on a floured surface to the thickness of 2 £1 coins and use a 5cm fluted cookie cutter to stamp out the rounds. Carefully place the biscuits on the lined baking trays and mark a cross on each with a knife.
- Bake in the oven for 13-15 minutes until lightly golden. Leave to cool for 5 minutes before removing to a wire rack.