Lacemaker's Cattern Cakes - English Spiced Sugar Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 9 ounces self raising flour
• 1/4 teaspoon ground cinnamon
• 2 ounces currants
• 2 ounces ground almonds
• 2 teaspoons caraway seeds
• 6 ounces caster sugar
• 4 ounces melted butter
• 1 medium egg, beaten
• extra sugar, for sprinkling
• extra cinnamon, for sprinkling

Recipe

• 1 mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
• 2 add the melted butter and the beaten egg and mix well to give a soft dough.
• 3 roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
• 4 brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
• 5 gently roll the dough up like a swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
• 6 place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
• 7 bake in a pre-heated oven 200c/400f/gas 6 for about 10 minutes, or until golden and crispy to the top.
• 8 allow the cattern cakes to cool on a wire rack. sprinkle with extra caraway seeds, sugar and cinnamon if you like.
• 9 store in an airtight tin for up to 7 days.