Lacemaker'S Cattern Cakes - English Spiced Sugar Cookies - cooking recipe

Ingredients

9 ounces self raising flour
1/4 teaspoon ground cinnamon
2 ounces currants
2 ounces ground almonds
2 teaspoons caraway seeds
6 ounces caster sugar
4 ounces melted butter
1 medium egg, beaten
extra sugar, for sprinkling
extra cinnamon, for sprinkling

Preparation

Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
Add the melted butter and the beaten egg and mix well to give a soft dough.
Roll the dough out on a floured board, into a rectangle about 12\" x 10\" - 30cm x 25cm.
Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4\" - 2cm slices.
Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
Store in an airtight tin for up to 7 days.