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Winnie Swarbrick’s Goosnargh Cakes
- Difficulty
Easy
By Paul Heathcote and Matthew Fort
Published 1998
Ingredients
275 g 10 oz 225 g 8
Method
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
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