Halloween Soul Cakes
Servings
40
Servings
40
Ingredients
Instructions
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.
  2. Cream the butter & sugar together until light and fluffy. Beat in the egg yolks. Sift together the flour & mixed spice. Add to the creamed mixture along with the milk to give you a soft dough that you can easily roll out. Stir in the currants.
  3. Roll the dough out on a lightly floured surface with a lightly floured rolling pin to 1/4-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter. Using the dull side of a knife mark a light cross indentation into the tops of each biscuit. Push additional currants into the crosses. Sprinkle with a bit of coarse sugar & place about 2 inches apart on the baking tray.
  4. Bake for 10 – 15 minutes until puffed & golden brown. Remove from oven & cool on a wire rack.
  5. Store in an airtight container.
Recipe Notes
  • MIXED SPICE:

  • Combine 1 TBSP ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and allspice. Mix well and store in an airtight container out of the light for up to 6 months.