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St. Catherines Cakes

Western.Chefs's picture
  Butter 4 Ounce
  Caster sugar 4 Ounce
  Egg 1 Large, beaten
  Self rising flour 8 Ounce
  Mixed spice 1 Teaspoon
  Almonds 4 Tablespoon, ground
  Currants 2 Ounce, cleaned

Cream the butter and sugar together until light and fluffy. Gradually beat in the egg. Sift in the flour and spice and stir in the almonds and currants. Mix, handling lightly, until the dough begins to bind together, then knead again lightly. Roll out the dough on a floured surface to 6 mm (1/4 inch) thick and 20 cm (8 inches) wide. (This is easier if only half the dough is handled at once.) Cut in 1 cm (1/2 inch) strips and wind round to form a Catherine wheel.
Arrange on greased baking sheets and bake in a preheated moderately hot oven (190°C/3 75°F, Gas Mark 5) for 10 to 15 minutes or until pale golden. Cool on a wire rack. Makes about 30

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St. Catherines Cakes Recipe