Samhain Soul Cakes
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These sunny, yellow cakes remind us of the dying winter sun. They are a perfect snack for the living and offering to the departed souls of our ancestors this Samhain.
Soul Cakes Recipe
Makes approximately 12 soul cakes 2” diameter
Preheat oven to 400 degrees
Ingredients:
2 cups all-purpose flour
1/2 tsp grated fresh nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
Pinch of saffron
1/2 cup whole milk
8 TBSP unsalted butter, room temperature
1/2 cup sugar
2 egg yolks
1/2 cup dried currants or raisins
For the Glaze:
1 egg yolk
1 TBSP sugar
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Instructions:
Whisk flour, nutmeg, cinnamon, and salt until well combined.
Crumble the saffron threads into a small pan over low heat. Stir until they become aromatic. Careful not to scorch. Add in the milk and warm until the milk takes on a rich, golden color.
Cream butter and sugar. Add in the egg yolks mixing until fully incorporated.
Add flour mixture and combine. The mixture will be crumbly and dry.
Slowly add in the saffron milk until a soft dough forms. Do not over mix. Do not add too much milk, you may have some left over.
Turn the dough out onto a floured surface and knead gently until smooth and well incorporated.
Roll out dough to 3/4” thickness and cut into rounds using a biscuit cutter or glass. Re-roll and cut as needed.
Place cut biscuits on an ungreased baking sheet. Decorate each biscuit with a cross shape of currants or raisins and brush with remaining beaten egg yolk. Sprinkle lightly with sugar.
Bake 15-20 minutes until golden and shiny. Serve warm with butter, jam, clotted cream, or even enjoy them plain. Best enjoyed warm. Cakes will stay good 1-2 days.
Delicious with a cup of pumpkin spice coffee. Remember not to eat up all your freshly baked soul cakes! Set out a pretty dish with a couple cakes for your ancestors on your alter this Samhain.
