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A close-up of freshly baked golden-brown spiced currant cookies cooling on a wire rack on the white marble cooktop. The cookies have crisp edges and a soft center, ready to be enjoyed with a steaming cup of tea or hot chocolate.

Soul Cakes Recipe

These lightly spiced, buttery Soul Cakes are a centuries-old tradition, perfect for fall. Crisp on the outside, soft inside, and packed with warm flavors, they’re a cozy treat with history.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 18
Course: Dessert, Snack
Cuisine: French
Calories: 155
Ingredients Equipment Method

Ingredients
  

  • 300 g Plain flour all-purpose
  • 120 g Butter softened
  • 120 g Caster sugar plus extra for sprinkling
  • 75 g Currants
  • 2 Egg yolks large free-range
  • 1½ teaspoons Baking powder
  • ¾ teaspoon Mixed spice
  • ¼ teaspoon Ground ginger
  • 4 tablespoons Milk cow's milk almond milk or oat milk
  • ⅛ teaspoon Salt

Equipment

  • Mixing bowl
  • Wooden spoon or hand mixer
  • Rolling pin
  • Round cookie cutter
  • Baking sheet
  • Parchment paper
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the butter and sugar until light and fluffy.
    A close-up of a shiny glass mixing bowl on a white marble cooktop, where softened butter and caster sugar are being creamed together using a wooden spoon. The mixture turns light and fluffy, forming the base for the spiced currant cookies.
  3. Add the egg yolks and mix well, followed by the flour, baking powder, salt, and spices.
    A close-up of the same glass mixing bowl on a white marble cooktop, as two large free-range egg yolks are being whisked into the creamed butter and sugar mixture. The batter takes on a smooth and golden texture, enriching the dough for the spiced currant cookies.
  4. Stir in the milk gradually until a soft dough forms, then fold in the currants.
    A close-up of a small glass bowl on a white marble cooktop, containing plain flour, baking powder, salt, mixed spice, and ground ginger. A mini whisk blends the dry ingredients together, ensuring an even distribution of flavors for the spiced currant cookies.
  5. Roll out the dough to about 1 cm thickness and cut into rounds using a cookie cutter.
    close-up of the dough rolled out to about 1 cm thickness on the white marble cooktop, with a round cookie cutter pressing into it. Several evenly shaped rounds are being cut, ready to be transferred to the baking sheet for the next step.
  6. Place the rounds on the baking sheet and sprinkle lightly with sugar.
    A close-up of a parchment-lined baking sheet resting on the white marble cooktop, with unbaked spiced currant cookies neatly arranged in rows. A fine dusting of caster sugar is being sprinkled over the top, adding a hint of sweetness before baking.
  7. Bake for 12-15 minutes until golden brown. Let them cool slightly before serving.
  8. Enjoy warm or at room temperature with a cup of tea or Hot Chocolate.
    A close-up of freshly baked golden-brown spiced currant cookies cooling on a wire rack on the white marble cooktop. The cookies have crisp edges and a soft center, ready to be enjoyed with a steaming cup of tea or hot chocolate.