Cattern Cakes

To be baked on 25th November each year – St Catherine’s Day

Mix these dry ingredients together:-
9oz SR Flour
6 oz caster sugar
1/2 tsp cinnamon
2 tsp caraway seeds [important for the right taste]
2 oz currants
2 oz ground almonds [didnt have any so left out]

mix and knead to a dough with :-
1 beaten egg
4 oz melted butter

Roll out to rectangle about 1/2 inch thick [bit sticky so baking paper is good for this stage]
Sprinkle on a good layer of mixed cinnamon and castor sugar.
Roll up, like a swiss roll
Cut in 3/4inch slices as these are to be cakes not biscuits. The cinnamon layer shows as a dark swirl.

Bake at 200C about 10 minutes ie. hot and quick. Sprinkle with more sugar/cinnamon/caraway seeds while still hot.