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Goosnargh cakes

Yield: 20 Servings

2 c All-purpose flour 1 pn Salt
1 ts Caraway seeds (heaped) 3/4 c Butter

Superfine sugar; to coat Mix together the flour salt and caraway seeds then cut in the butter. Knead to a smooth dough. Roll out to about 1/4-inch thick. Cut the dough into small circles and dredge with superfine sugar. Place on a greased cookie sheet and leave overnight. Bake in a cool oven at 250 degrees F for 30 to 45 minutes until the cakes are firm but not browned. While warm sprinkle on a little more sugar. * Source: The Magic of Herbs by Jane Newdick * Typed for you by Karen Mintzias

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More