Winnie Swarbrick’s Goosnargh Cakes

Preparation info

    • Difficulty


Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 275 g / 10 oz flour
  • 225 g / 8 oz butter, cut into small chunks
  • 4 tsp caster sugar
  • 2-3 tsp caraway seeds
  • caster, granulated or icing sugar, to dust


    Preheat the oven to 150°C/300°F/gas 2.

    Sieve the flour into a bowl and add the butter. Mix the butter and flour until the mixture has the texture of fine breadcrumbs.

    Add the caster sugar and the caraway seeds, and mix in. Work the mixture until soft.

    Roll out on a floured board to a thickness of about 1 cm/½ inch. Cut into rounds about 7.5 cm / 3 inches across. Dust each round with caster, granulated or icing sugar.

    Bake for about 20 minutes, until pale gold. Dust again with caster, granulated or icing sugar while still hot.