• 1½ cup plain flour (sifted)
• ¾ cup sugar
• 1 ½ cubes of butter (diced, then allowed to soften)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground mixed spice
• 1/2 tsp ground nutmeg
• 1 egg (beaten)
• 2 tsp of white wine vinegar
• ½ cup raisins or currants
Instructions
Preheat oven to 400 F; grease 2 flat cookie sheets: set aside.
In a mixing bowl thoroughly whisk the sifted flour, spices, and sugar. Rub in the diced butter until the mixture resembles fine breadcrumbs. To this, add the beaten egg and vinegar then mix with a wooden spoon until a firm dough is made. Cover bowl with a towel and place it in the refrigerator for at least 20 minutes.
Flour a working surface and roll out the dough to about ¼ inch thick. With a circular pastry cutter (or, in a pinch, the lid from a mayonnaise jar) cut dough into rounds. Place these rounds on the greased cookie sheets. With the spoon’s handle or with a knife, press or incise a cross shape into the top of each round. Press the raisins or currants into the groove of the cross or press them into the quadrants between the lines as desired.
Bake at 400 F until slightly colored. Check after 15 minutes. If they’re not quite done leave them for another 3-5 minutes. This recipe makes 14 soul cakes, best when served warm but they’re also just fine after cooling.