These little beauties are easy to make, they can be served as a sweet or savoury biscuit/cake, and not only that, they come from my favourite cookbook of the moment - British Regional Food by Mark Hix. These tasty little cakes, or biscuits, come from the north west, Lancashire to be precise. They can be dusted with sugar for a sweet kick or served with some cheese if you are that way inclined. This week I have been mostly eating Goosnargh cakes with cheese at my desk at 11am. Satisfying it has been.
They may remind you of shortbread with a caraway kick. Pretty darn good.
275g plain flour, sieved
225g unsalted butter, cut into small cubes
20g caster sugar
2tsp caraway seeds
icing sugar to dust (optional)
Preheat the oven to 150 degrees.
Put the flour and butter in a bowl and rub together with your fingers until you achieve a breadcrumb-like consistency.
Add the caster sugar and caraway seeds and mix well. It should now be a smooth dough (mine was a little sticky so I added a bit more flour). If you think the dough is warm chill it in the fridge for ten minutes.
Roll out onto a lightly floured surface to about 1cm thick. Cut into rounds, I used a 7cm cutter.
Dust with sugar (or not if you're taking the savoury cheese route).
Bake for about 20 minutes until they just begin to colour.
You can dust again while hot and cooling on a wire rack.