👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C / Gas Mark 4. Cream the butter and sugar together until fluffy.

2. 2

   Beat in the egg yolks one at a time.

   💡 Proffstips: Ensure each yolk is fully incorporated before adding the next.
3. 3

   Sift the flour and mixed spice into the bowl with the butter mixture. Add the currants and mix to combine.

   💡 Proffstips: Sifting the flour helps to create a lighter texture.
4. 4

   Gradually add milk, a tablespoon at a time, mixing until a soft, fairly firm dough forms.

   💡 Proffstips: The amount of milk needed can vary depending on the flour and humidity.
5. 5

   Roll out the dough on a lightly floured surface to about ½cm thickness. Cut out rounds using a 7cm cutter. Reroll scraps once.

   💡 Proffstips: Aim for about 18-20 cakes.
6. 6

   Place the cakes on lined baking sheets. Prick each cake all over with a fork and cut a deep cross into the top of each one with a blunt knife.

   💡 Proffstips: The cross is a traditional marking for soul cakes.
7. 7

   Bake for 20-28 minutes, or until golden brown. Turn the baking sheet halfway through for even cooking.

8. 8

   Cool on a wire rack. Sprinkle with a little extra sugar if desired.

   💡 Proffstips: Store in an airtight tin for up to 5 days.