📝 About This Recipe
Step back into the medieval mists of Britain with these spiced, shortbread-like biscuits traditionally baked for All Souls' Day. These golden cakes are deeply aromatic, infused with warming nutmeg, cinnamon, and ginger, and studded with sweet currants to represent the souls being remembered. Perfect for a cozy autumn evening, they offer a crumbly, buttery texture that bridges the gap between a soft cookie and a classic scone.
🥗 Ingredients
The Dry Base
- 3 cups All-purpose flour (sifted)
- 3/4 cup Granulated sugar (superfine sugar works best)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
The Spices
- 1 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground allspice
The Fats and Liquids
- 3/4 cup Unsalted butter (cold and cubed)
- 2 large Egg yolks (at room temperature)
- 4-6 tablespoons Whole milk (as needed to bind the dough)
- 1/2 teaspoon Apple cider vinegar (to brighten the flavor)
The Fruit and Finish
- 1/2 cup Dried currants (soaked in warm water for 10 minutes then drained)
- 1 large egg Egg wash (beaten with 1 tsp water)
- 2 tablespoons Turbinado sugar (for sprinkling on top)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, salt, nutmeg, cinnamon, ginger, and allspice until perfectly combined.
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3
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large lumps remaining.
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4
Stir in the drained currants, ensuring they are evenly distributed throughout the dry crumble.
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5
In a small bowl, lightly whisk the egg yolks with the apple cider vinegar and 4 tablespoons of the milk.
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6
Make a well in the center of the dry ingredients and pour in the liquid mixture. Use a wooden spoon to gently bring the dough together.
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7
If the dough feels too dry or crumbly to hold its shape, add the remaining milk one tablespoon at a time until a soft, non-sticky dough forms.
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8
Turn the dough out onto a lightly floured surface and knead very gently just 3 or 4 times to smooth it out. Do not overwork or the cakes will be tough.
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9
Roll the dough out to a thickness of about 1/2 inch (1.25 cm).
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10
Using a 3-inch fluted round cookie cutter, cut out circles and place them onto the prepared baking sheets, leaving about an inch of space between them.
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11
Using the back of a butter knife, gently press a deep cross shape into the top of each cake. This is the traditional mark of the Soul Cake.
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12
Lightly brush the tops with the egg wash and sprinkle with a little turbinado sugar for a rustic crunch.
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13
Bake for 15-20 minutes, or until the cakes are a beautiful golden brown around the edges and firm to the touch.
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14
Allow the cakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
For the best texture, ensure your butter is very cold; this creates the signature short, crumbly bite. If you can't find currants, raisins or chopped sultanas work well, but currants are more historically accurate. Don't skip the cross on top; it helps the heat penetrate the center of the thick dough for even baking. These cakes keep beautifully for up to 5 days in an airtight container and actually develop more spice flavor by the second day. If the dough gets too warm while rolling, chill it in the fridge for 15 minutes before cutting.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted butter or clotted cream. Pair with a steaming mug of mulled apple cider or spicy chai tea. Enjoy alongside a sharp English cheddar for a traditional sweet-and-savory snack. Serve as a ritual dessert after a dinner of roasted root vegetables and pork. Offer them to guests with a glass of sweet sherry or port to toast the season.