Cattern Cakes

Lady Jane's recipe, as used by Christopher

Recipe

Sift the flour and cinnamon into a bowl and stir in the currants, almonds, caraway seeds and sugar and the dried yeast if used. Add the melted butter and beaten egg. If using fresh yeast, mix with 1oz of the sugar until liquefied and add at this point. Mix well to give a soft dough.

Roll out onto a floured board to give a rectangle about 12"x10". Brush dough with water and sprinkle with the extra sugar and cinnamon. Roll up like a swiss roll and cut into " slices. Place these slices spaced well apart, on a greased tray and bake for 10 minutes in a hot oven (200C, 400F, Gas 6)

Cool on a wire rack. Sprinkle with extra caraway seeds if liked.

Modern versions of this recipe use self-raising flour and omit the yeast. The old versions with yeast are much more authentic and taste better.