Goosenargh cakes
Goosenargh cakes are biscuits produced in the village of Goosenargh. Flavoured with caraway seeds, they were sold at Easter and Whitsuntide. An article in the Preston Chronicle in June 1859 stated that: “Among all the Whitsuntide celebrations none is more popular among the rural inhabitants of North Lancashire than that at Goosenargh, Whit Tuesday having, from time immemorial, been devoted, in this village, to jollification … The village was crowded throughout the day by pleasure seekers … That delicious confection, the far-famed Goosenargh cake, was in as great demand as ever, and many thousands were sold to the visitors”.
Preparation method
Grease the baking sheet with butter.
Sift the flour and salt into the large mixing bowl.
Add the caraway seeds and stir in thoroughly.
Add the butter and rub in the until the mixture resembles fine breadcrumbs. Knead to a smooth dough using a little water to bind it.
Wrap with clingfilm and place in the fridge for 30 minutes.
Remove the dough from the fridge, unwrap and place on a lightly floured work surface. Roll out to about 5mm thick.
Cut the dough into rounds using the pastry cutter.
Place on the prepared baking sheet and sprinkle with the 25g caster sugar and the 2 tsp caraway seeds (or more if you wish).
Press the sugar and seeds down very slightly into the biscuit dough so they remain in place.
Place the baking sheet in the fridge for an hour.
Preheat oven to 160C/320F/gas 2.5.
Place the goosenargh cakes in the oven and bake for 30 to 45 minutes until the cakes are firm but not browned.
Remove from the oven and while warm, sprinkle on a little more sugar.
Allow to cool completely before serving.
