essex spice cakes
I think the name is a bit misleading as these cakes are more like big cookies but really when we’re talking about sweet things who cares? I was sold when I noticed it used rose water – I love rose!
This is an old recipe, probably back to the middle ages and made for religious festival days. In my opinion you don’t have to wait for a religious day…. just long enough for the kettle to boil to make a cup of tea
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2 cups + 2 tablespoons plain flour
3/4 cup butter
1 teaspoon baking powder
1 teaspoon rosewater
1 pinch of ground mace
1 pinch of salt
1 pinch ground cloves
1/2 teaspoon ground cinnamon
4 tablespoons currants
Cream the butter and sugar in a large bowl until light in texture and pale yellow.
Beat in the eggs and rosewater. Fold in all the dry ingredients using a metal spoon then add the currants.
Place spoonfuls of the batter spaced well separated onto the baking sheet and bake for 10-15 minutes.
Allow to cool slightly and then remove with a palette knife. Transfer to a wire tray to cool.
Store in an airtight container.