St Catherine’s cakes
Be the first to rate this recipe
- 115g plain flour
- 1/2 level tsp bicarbonate of soda
- 115g caster sugar
- 40g ground almonds
- 115g butter, melted
- 12 whole almonds
Pre-heat the oven 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
Sift the flour and bicarbonate of soda into a large bowl. Add the sugar and almonds, and mix, then add the melted butter.
Shape into 12 balls and put on the baking trays, leaving a gap between them. Press lightly with the palm of your hand to flatten slightly. Press a nut into the top of each.
Bake for 10 to 12 minutes. Leave on the tray for 10 minutes to cool slightly and firm up, then transfer to a wire rack to finish cooling.