Soul Cakes
|
WHAT YOU NEED:
3/4 cup butter, room temperature 1 cup sugar 3 egg yolks 3 5/8 cups flour 2 tsp cinnamon 1/2 cup raisins, currants, or nuts like pecans or walnuts. 6-7 Tbsp milk 1/2 tsp salt powdered sugar |
METHOD:
Preheat oven to 374 F
Chop raisins, currants, or nuts into small pieces—any combination that amounts to ½ cups—and set aside.
In a large bowl, mix butter and sugar using a hand mixer.
Add egg yolks and mix.
In a small bowl, mix flour, cinnamon, and salt.
Add flour mixture to egg mixture and mix with a wooden spoon.
Gradually add milk, combining with a spoon until the dough holds together.
Transfer the dough to a floured work surface.
Flatten the dough and sprinkle fruit and/or nuts over the dough, then knead them into dough.
Knead the dough until well combined, but do not overwork the dough.
Dust with flour to prevent sticking. Using a rolling pin, roll to about ¼ inch thick.
Use a round cookie cutter to cut cookies.
Transfer to a baking sheet that has been greased or is covered with parchment paper.
Re-roll the remaining dough and cut cookies; repeat until the dough is gone.
Using a knife, mark each cookie with a cross across the top.
Bake 15-20 minutes until golden.
Let cool.
Dust the cookies with powdered sugar.
Preheat oven to 374 F
Chop raisins, currants, or nuts into small pieces—any combination that amounts to ½ cups—and set aside.
In a large bowl, mix butter and sugar using a hand mixer.
Add egg yolks and mix.
In a small bowl, mix flour, cinnamon, and salt.
Add flour mixture to egg mixture and mix with a wooden spoon.
Gradually add milk, combining with a spoon until the dough holds together.
Transfer the dough to a floured work surface.
Flatten the dough and sprinkle fruit and/or nuts over the dough, then knead them into dough.
Knead the dough until well combined, but do not overwork the dough.
Dust with flour to prevent sticking. Using a rolling pin, roll to about ¼ inch thick.
Use a round cookie cutter to cut cookies.
Transfer to a baking sheet that has been greased or is covered with parchment paper.
Re-roll the remaining dough and cut cookies; repeat until the dough is gone.
Using a knife, mark each cookie with a cross across the top.
Bake 15-20 minutes until golden.
Let cool.
Dust the cookies with powdered sugar.