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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
Course Dessert, Snack
Cuisine French
Servings 18
Calories 155 kcal

Equipment

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

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

Instructions
 

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake for 12-15 minutes until golden brown. Let them cool slightly before serving.
  • 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.