Goosnargh cakes

Well, this was suggested to me by Angela Lawson.
I had heard about Goosnargh cakes previously, and remember thinking that I would like to try to make them for myself.  A good start.
However, that's where the trail went cool.  I couldn't find an exact recipe for Goosnargh cakes, what I did find was a very sketchy recipe, almost as vague as some of the recipes in my Grandma Sharp's recipe book.  Some of these were just a list of ingredients and an oven temperature and time.  This recipe wasn't much clearer.
I have managed to make some though.  They are a variation on a basic shortbread recipe, with less sugar mixed in, but sprinkled liberally with sugar before baking.  They do have ground coriander and caraway seeds as well, the recipe doesn't give amounts though, so that was purely guesswork.
The resultant biscuits are very good, and I would probably use more of the caraway and coriander when I make them next.
I might have made them a shade too thin though, another thing to rectify next time I make them.
This is definitely one recipe I will use again.

Next suggestion, please. 😃

This week.....seed cake!

A while back I bought some caraway seeds, to make Rye bread for someone very special.  However, even though my attempt at Rye Bread was seriously well received, I haven't had a use for the caraway seeds lately.
So.....I was browsing and found a recipe for seed cake. I knew this was a recipe dating back at least to Victorian times, maybe further back.  So I thought I would give it a try.
It's a simple recipe....
A basic Madeira cake recipe, with just a teaspoon/ or 5grams of caraway seeds.
Bake for an hour at 140 degrees Celsius in a fan oven.
But.....it really is a very nice cake, something that I possibly wouldn't have even tried if I didn't have the caraway seeds, but I am so glad I tried out this rarely used recipe.
What would I recommend?  Try it, you will be pleasantly surprised, but remember.....do not over do the caraway seeds!