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Tosset cake

Servings : Makes 25 
Difficulty : Easy 

The Tosset Cake recipe featured-rescued on Jamie Oliver and Jimmy Dohertys program Friday Night Feasts. Saving it here as it is one I intend to try as soon as I locate some caraway seeds.


500g plain flour, plus extra for dusting
150g caster sugar, plus extra for sprinkling
500g unsalted butter, softened
1 heaped teaspoon caraway seeds
1 heaped teaspoon coriander seeds
Icing sugar, for decorating


Preheat the oven to 180C/350F/gas 4.

Sieve the flour and sugar into a large bowl, then rub in the butter.

Lightly crush the seeds in a pestle and mortar, then add to the bowl.

Stir the mixture so it comes together to form a dough, bringing it together to make a ball, then wrap in cling film and place in the fridge to rest for around 1 hour.

Roll out the dough on a flour-dusted surface to roughly cm thick, then stamp out circles with a 6cm pastry cutter.

Place the dough circles onto a flour-dusted baking tray and sprinkle with a little sugar.

Pop in the hot oven for 10 to 15 minutes, or until firm (you want them to be a nice pale colour, rather than golden).

Transfer to a wire cooling rack to cool completely, then dust with icing sugar and serve.

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