Lacemaker's Cattern Cakes - English Spiced Sugar Cookies

Recipe by French Tart
READY IN: 20mins




  • Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
  • Add the melted butter and the beaten egg and mix well to give a soft dough.
  • Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
  • Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
  • Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
  • Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
  • Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
  • Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
  • Store in an airtight tin for up to 7 days.