|
|
 Round flattish cakes made with ground rice and white wheatflour with egg and caraway. J.Salmon and BFT assert that these were a type of Soul-Cake, distributed at the start of the winter festival.  Shropshire Special Cakes Image: Alex Bray...  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukIngredients 4 oz Ground rice 4 oz Plain flour Pinch Caraway seeds 4 oz Butter 4 oz Sugar 2 Eggs, beaten Method Makes about 12 Heat the oven to 190 °C / 375 °F / Gas 5. Sift the ground rice and flour together into a bowl, then stir in the caraway seeds. Cream the butter and sugar together until light and fluffy, then combine with the flour mixture. Add the eggs, a little at a time, to form a firm dough. Knead lightly, then turn out on to a lightly floured surface. Roll out to about 1/4 inch thick, and cut into 3 in rounds. Bake on a well-greased tray for 15 minutes or until lightly golden.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |