Goosnargh Cakes
Categories: Cookies | Herbs | DessertsServes: 20 Servings
Ingredients:
- 2 c All-purpose flour
- 1 pn Salt
- 1 ts Caraway seeds (heaped)
- 3/4 c Butter
- Superfine sugar; to coat
Instructions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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