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    Soul Cake Ingredients: For The Glaze

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    shaheen orange
    This document provides a recipe for soul cake, a traditional British biscuit or cookie. It consists of dried fruit soaked in rum or brandy, mixed with flour, butter, sugar, orange zest and eggs. The dough is rolled out and cut into rounds before being baked and glazed. The glaze is made from icing sugar, butter, rum and water. The biscuits are baked for 22-25 minutes until light golden brown, then glazed while still warm so the icing sets on top.

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    Soul Cake Ingredients: For The Glaze

    Uploaded by

    shaheen orange
    55 views2 pages
    This document provides a recipe for soul cake, a traditional British biscuit or cookie. It consists of dried fruit soaked in rum or brandy, mixed with flour, butter, sugar, orange zest and eggs. The dough is rolled out and cut into rounds before being baked and glazed. The glaze is made from icing sugar, butter, rum and water. The biscuits are baked for 22-25 minutes until light golden brown, then glazed while still warm so the icing sets on top.

    Original Description:

    nice soul

    Original Title

    soul cake

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    This document provides a recipe for soul cake, a traditional British biscuit or cookie. It consists of dried fruit soaked in rum or brandy, mixed with flour, butter, sugar, orange zest and eggs. The dough is rolled out and cut into rounds before being baked and glazed. The glaze is made from icing sugar, butter, rum and water. The biscuits are baked for 22-25 minutes until light golden brown, then glazed while still warm so the icing sets on top.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    55 views2 pages

    Soul Cake Ingredients: For The Glaze

    Uploaded by

    shaheen orange
    This document provides a recipe for soul cake, a traditional British biscuit or cookie. It consists of dried fruit soaked in rum or brandy, mixed with flour, butter, sugar, orange zest and eggs. The dough is rolled out and cut into rounds before being baked and glazed. The glaze is made from icing sugar, butter, rum and water. The biscuits are baked for 22-25 minutes until light golden brown, then glazed while still warm so the icing sets on top.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Soul cake

    Ingredients
    25g currants
    25g sultanas
    50ml rum or brandy
    250g plain flour
    1 tbsp mixed spice
    ¼ tsp salt
    100g unsalted butter, at room temperature
    100g caster sugar
    finely grated zest of 1 large orange
    2 egg yolks
    30ml full-cream milk
    For the glaze
    80g icing sugar, sifted
    1 tbsp (20g) softened butter
    2 tsp rum
    2 tsp water

    Method
    1. Combine the currants, sultanas and rum or brandy in a very small pan and place over low heat
    until the alcohol has nearly evaporated (6 to 8 minutes depending on pan size). Remove from
    heat and set aside to cool.

    2. Sift flour, mixed spice and salt into a medium bowl and set aside.

    3. Place the butter, sugar and orange zest in the bowl of a cake mixer and beat with the paddle
    attachment on medium-high speed for about 2 minutes until light and creamy. Add the yolks, one
    at a time, beating well after each addition. On low speed, add the sifted dry ingredients in three
    batches, followed by the milk and the dried fruit. Beat until the dough just comes together, then
    turn out onto a clean bench – it will be quite soft – and knead lightly for a few seconds to form a
    ball.

    4. Place the ball between two sheets of baking paper, press to flatten slightly, then roll evenly to
    a thickness of about 1cm. Keeping the dough between the baking paper, transfer to a baking tray
    and place in the fridge for 30 minutes (or up to 2 days).
    5. When ready to cut out the biscuits, prepare a large baking tray by lining with baking paper.
    Remove the dough from the fridge and use a 7cm round biscuit cutter to stamp out circles. Place
    the biscuits on the lined baking tray, a few centimetres apart. Gather the offcuts of dough and
    press to form a ball, then roll out once more between the baking paper, to a thickness of 1cm.
    Stamp outmore biscuits, then repeat the process once more until you have 12 biscuits.

    6. Using a small knife, score a cross on each biscuit (as though you are dividing the biscuits into
    quarters but don't cut all the way through). If the dough has become soft, place the tray in the
    fridge for the biscuits to chill for 30 minutes.

    7. Meanwhile, prepare the glaze by combining all the ingredients in a small bowl. Beat with a
    spoon until smooth; you're aiming for a runny-honey consistency.

    8. Preheat the oven to 170C (190C conventional). Place the tray in the preheated oven and bake
    the biscuits for 22-25 minutes until light golden brown. Remove from the oven and allow them
    to cool on the tray for 2 minutes, then use a small pastry brush to dab the glaze thickly on top of
    each biscuit. Allow the biscuits to cool and the glaze to set before serving.

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