Goosnargh cakesSubscribe to Sainsbury's magazine
Originating from the Lancashire village of the same name, Goosnargh cakes are actually biscuits; a form of shortbread or ‘shortcake’ traditionally sold at Easter and Whitsun. Their characteristic flavour comes from caraway seeds, which were popular in the 16th and 17th centuries, and are also used in seed cake
- 110g soft unsalted butter
- 50g caster sugar, plus 25g extra to dredge
- 175g plain flour
- 1½ tsp caraway seeds
- Cream the butter and 50g sugar together until fluffy, then work in the flour, 1 teaspoon of caraway seeds and a pinch of salt using a wooden spoon. Bring together as a dough with your hands, without adding any liquid.
- Roll out to 5mm thick on a floured surface, then stamp out rounds with a 5cm plain cutter (or use a tumbler dipped in flour). Arrange on greased baking trays and sprinkle with the rest of the caraway seeds WHAT’S THE STORY? (pat in lightly) and most of the remaining 25g caster sugar. Chill for at least an hour, or until firm.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake the biscuits for 15-20 minutes until pale golden brown. Sprinkle with the rest of the caster sugar, then cool on the trays for 10 minutes or so to firm up, before transferring to wire racks.