Pies, Puddings and Pottages

Preheat the oven to 170C/325F/gas 3.

Grease the baking sheet with butter.

Place the butter and sugar in the large mixing bowl and beat with the electric hand whisk until light and fluffy.

Sift the flour, cinnamon and salt into the bowl and fold in thoroughly.

Add the caraway seeds and stir in thoroughly.

Add the beaten egg and mix into a stiff paste.

Wrap with clingfilm and place in the fridge for 30 minutes.

On a lightly floured work surface, roll out the pastry to about 4mm thick and cut out biscuits with the pastry cutter.

Place on the prepared baking sheet.

Place in the preheated oven and bake for 20 minutes or until golden.

Remove from the oven and allow to cool for 10 minutes before transferring to the cooling rack to cool completely.