Recipe - Goosnargh Cakes

2 cup Allpurpose flour
1 pn Salt
1 teaspoon Caraway seeds (heaped)
Three fourths cup Butter
Superfine sugar; to coat

Mix together the flour, salt and caraway seeds, then cut in the butter.
Knead to a smooth dough. Roll out to about 1/4inch thick. Cut the dough
into small circles and dredge with superfine sugar. Place on a greased
cookie sheet and leave overnight. Bake in a cool oven at 250 degrees F for
30 to 45 minutes until the cakes are firm but not browned. While warm,
sprinkle on a little more sugar.

* Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini