Abbots Bromley Wakes Cakes
Over a year ago
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Ingredients
- ½ oz Caraway Seeds
- 3 oz Currants
- ¼ teaspoon Baking Powder
- 1 Egg - beaten
- 6 oz Caster Sugar
- 8 oz Butter
- 12 oz Plain Flour
- 1 Lemon rind - grated
- 1 oz Sugar - to sprinkle
Accompaniment
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Description
This is an old Staffordshire recipe-these cakes were traditionally made and sold during the Abbots Bromley Horn Dance - see History for more info...
Method
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1
Set oven to 375/F or Mark 5. Cream the butter and sugar together in a bowl, add the beaten egg and mix in all the other igredients to make a firm dough. Roll out thinly on a floured surface, cut into rounds with a 2 1/2 inch cutter. Sprinkle with sugar and place on a greased baking tray. Bake for 10-15 minutes until lightly browned.
They should be crisp and sweet like biscuits.
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