Soul Cakes Recipe
Soul Cakes are traditional spiced cookies with a tender, crumbly texture, historically given out during All Hallows’ Eve in exchange for prayers for the departed. Flavored with warm spices and studded with raisins, these golden treats offer a delightful blend of sweetness and nostalgia, perfect for autumn.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Sieve
- Rolling pin
- Cookie cutter
- Baking tray with parchment paper
Ingredients
- 3 egg yolks medium size
- 175 g butter room temperature
- 2 tbsp powdered sugar
- 2 tsp mixed spice
- 6 tbsp milk
- 70 g raisins
- 450 g flour
- 175 g white granulated sugar
Instructions
- Preheat the oven to 190°C (374°F).
- In a large bowl, beat butter and sugar together using a hand mixer until light and fluffy.
- Add egg yolks and mix until well incorporated.
- Sift flour and mixed spice into the bowl, stirring to combine.
- Gradually add milk, mixing with a spatula until the dough forms.
- Transfer the dough to a floured surface and knead until smooth.
- Knead in half of the raisins, then add the remaining raisins while continuing to knead.
- Roll out the dough to about 1/4 inch (0.6 cm) thick and cut into rounds using a cookie cutter.
- Place the cookies on a parchment-lined baking tray, leaving space between them.
- Score a cross on each cookie and bake for 15–20 minutes or until golden.
- Remove from the oven, allow to cool for 10 minutes.
- Then dust with powdered sugar.
Notes
- For a richer flavor, let the dough rest for 30 minutes before rolling and cutting.
- If the dough feels too dry, add an extra tablespoon of milk to help it come together.
- Using dark brown sugar instead of white granulated sugar will give the cookies a deeper caramel-like taste.