|Bobbin Lace made from 100% linen thread|
- 9 ounces self raising flour
- 1/4 teaspoon ground cinnamon
- 2 ounces currants
- 2 ounces ground almonds
- 2 teaspoons caraway seeds
- 6 ounces caster sugar
- 4 ounces melted butter
- 1 medium eggs, beaten
- extra sugar, for sprinkling
- extra cinnamon, for sprinkling
Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
Add the melted butter and the beaten egg and mix well to give a soft dough.
Roll the dough out on a floured board, into a rectangle about 12″ x 10″ – 30cm x 25cm.
Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4″ – 2cm slices.
Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
Store in an airtight tin for up to 7 days.
Lace BobbinsHistorical notes:
Original Recipe From ‘Country Dishes’ Published 1962
CATHERINE CAKES (or Kattern Cakes or Catterning Cakes)