essex spice cakes

2
Stormy Stewart

By
@karlyn255

This is one of Lynn's recipes from the wizzard and witch magazine

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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How to Make essex spice cakes

Step-by-Step

  1. 1 cup caster/superfine sugar
    2 cups + 2 tablespoons plain flour
    2 eggs
    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
  2. Preheat oven 375°F and grease a baking tray.
    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.

Printable Recipe Card

About essex spice cakes

Course/Dish: Cookies




Show 6 Comments & Reviews

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