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Samhain Soul Cakes
Soul cakes are traditionally made on Samhain (two days before All Soul’s Day). These are mildly sweet, with hint of spice and topped with currants in the shape of a cross.
3/4 cup unsalted butter
3/4 cup granulated sugar
3 egg yolks
2 cups All purpose flour
1 tsp pumpkin pie spice
1/2 cup dried cranberries or currants
1/3 – 1/2 cup milk (or milk alternative)
Pre-heat oven to 375F.
Make sure that butter is in room temperature. Cut butter into cubes so that it will be easy to work with. Using a hand or a stand mixer, cream the butter in large bowl until fluffy.
Add sugar and mix until blended.
Add in egg yolks and beat until incorporated.
Sift the flour into another bowl with the pumpkin pie spice and then add about 1/2 cup at a time to the wet mixture. Beat well after each addition until fully blended.
Add milk a bit at a time to make a soft dough.
Roll the dough out and cut out little cakes with a biscuit cutter. Set them on baking sheet. You can space them closely, they do not spread.
Mark each cake with a cross and decorate the marks with dried cranberries or currants.
Bake for 10 to 15 minutes or until golden brown.
Cool on a wire rack and the store in an airtight tin for up to 5 days