Barnet Sugar Cakes

  • Total Time

    25m
    • Prep Time

      15m
    • Bake Time

      10m
  • Serves

    24


These delicious little cakes are like large biscuits and have a lovely golden iced topping.

Method

  1. Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.

  2. Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.

  3. Stir through the sugar, currants and nutmeg.

  4. Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.

  5. On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.

  6. Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.

  7. When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.

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