Soul Cakes
We like to make these for Hallows' Eve and place a few on our ancestor altar.
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What you need:
3/4 cup butter, room temperature 1 cup sugar 3 egg yolks 3 5/8 cups flour 2 tsp Soul Warming Cinnamon Blend 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 cup. 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, spice blend, and salt.
Add flour mixture to egg mixture and mix with wood spoon.
Gradually add milk, combining with spoon until the dough holds together.
Transfer the dough to a floured work surface.
Flatten dough and sprinkle fruit and/or nuts over dough, then knead them into dough.
Knead the dough until well combined, but do not over work dough.
Dust with flour to prevent sticking. Using a rolling pin, roll to about ¼ inch thick.
Use round cookie cutter to cut cookies.
Transfer to a baking sheet that has been greased or is covered with parchment paper.
Re-roll remaining dough and cut cookies, repeat until 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 cup. 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, spice blend, and salt.
Add flour mixture to egg mixture and mix with wood spoon.
Gradually add milk, combining with spoon until the dough holds together.
Transfer the dough to a floured work surface.
Flatten dough and sprinkle fruit and/or nuts over dough, then knead them into dough.
Knead the dough until well combined, but do not over work dough.
Dust with flour to prevent sticking. Using a rolling pin, roll to about ¼ inch thick.
Use round cookie cutter to cut cookies.
Transfer to a baking sheet that has been greased or is covered with parchment paper.
Re-roll remaining dough and cut cookies, repeat until 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.