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 180ºC/350ºF/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 ½cm 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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