Easy Soul Cakes Recipe
These traditional English soul cakes are a cross between a scone and a biscuit - lightly spiced and filled with currants or raisins were traditionally made for All Souls' Day on the 2nd November.
Servings: 18 Cakes
- 100 g butter
- 100 g golden caster sugar
- 2 egg yolks - free range please!
- 250 g plain flour
- 1 pinch saffron - I had run out so used turmeric for the colour
- 1 tsp all spice
- 1/2 tsp mixed spice
- 2 tbs milk
- 50 g raisins
Cut up the butter into small chunks to allow it to soften. Turn the oven on 180C / 360F / GM 4
Using an electric mixer cream the butter and sugar together in a medium sized mixing bowl until light and fluffy.
Whisk in the egg yolks.
Add the flour and spices adding enough milk until you have a dough that holds together.
Stir in the raisins.
Turn the dough out onto a floured surface and roll out to about 1cm thick
Bake at 180C / 360F / GM 4 for about 25 mins until golden and firm.
- These soul cakes are 5 Weight Watchers Smart Points each.
- The soul cakes keep for 3 days in an airtight tin.
- You can freeze the cookie dough wrapped well in plastic wrap and a bag, then defrost, roll and bake as per the recipe.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 20cakes | Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 37mg | Potassium: 36mg | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg