Goosnargh Cakes is a traditional English recipe for a classic cake (actually more like a biscuit) flavoured with caraway seeds that was traditionally sold at Easter and Whitsuntide. The full recipe is presented here and I hope you enjoy this classic English dish of: Goosnargh Cakes.
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Goosnargh Cakes originated in the Lancashire village of Goosnargh, near Preston. In fact, they are more like a biscuit flavoured with caraway seeds and were traditionally sold at Easter and Whitsuntide.
Combine the flour, butter and sugar in a bowl. Use your hands to work the mixture together into a smooth paste. Add the caraway seeds and knead for 10 minutes, or until smooth and elastic.
Turn the dough onto a lightly-floured work surface and roll out to about 2cm thick. Cut into rounds with a pastry cuter then transfer these to a well-greased baking tray. Sprinkle 1 tsp sugar and a few caraway seeds over each cake. Cover with a clean tea towel and set aside to stand over night.
The following day, transfer to an oven pre-heated to 150°C an bake for about 20 minutes, or until the cakes are a pale golden brown in colour. Dust with caster sugar, allow to cool and serve.
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