Traditional Black Currant Soul Cakes | Halloween
Soul cakes are spiced biscuits traditionally served on All Souls Day. It is a day when the dead are remembered and honored.
Here is a little bit of History: “Souling” would take place the night before All Soul’s day (Halloween). “Soulers” would walk from door to door begging for soul-cakes in return for prayers and songs for the household’s dead. As a result, every cake eaten would represent a soul freed from Purgatory: A tradition dating back from the Middles Ages. One believes that the giving and receiving of soul cakes is the origin of trick or treating.
Remembering my Most Favorite Person on this day, my Dad: Jean-Jacques Teboul (30 Sept. 1952 – 18 March 2007)
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! ; and for more Witch Recipes, click HERE!
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Halloween Traditional Black Currant Soul Cakes
Equipment
Ingredients
- 12 Tbsp (170 g) butter (Softened At Room Temperature)
- 3/4 cup (150 g) sugar
- 3 egg yolks (At Room Temperature)
- 3 cups (375 g) all-purpose flour
- 1 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 1/8 tsp (0.25 g) ground nutmeg
- 1/8 tsp (0.25 g) ground all spice
- 1/16 tsp (0.13 g) ground turmeric
- 4 oz (115 g) sun-dried currants
- 3-6 Tbsp (15 g) milk
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
BLACK CURRANT SOUL CAKES
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2 minutes). Then, beat in the egg yolk, one at a time. Add the flour and spices (cinnamon, ginger, nutmeg, all spice and turmeric). Fold to combine into a soft dough. Gradually add the milk, combining with a spatula until the dough comes together, similar texture to scones. Stir in the dried currants.12 Tbsp butter, 3/4 cup sugar, 3 egg yolks, 3 cups all-purpose flour, 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground all spice, 1/16 tsp ground turmeric, 4 oz sun-dried currants, 3-6 Tbsp milk
- Transfer your dough onto your Roul'Pat® and roll it into 1/2"|1.5cm thickness. Using your Round Cutters cut your dough into circles, then use your scraper to cut a cross on each cookie.
- Place each cookie onto your Large Bonmat.
BAKE!
- Preheat oven to 375F/190C.
- Bake for 10-15 minutes at 375F/190C. (Every oven heats differently, monitor your Cookies from 10min). It is ready when lightly golden on top.
- Once your Black Currant Soul Cakes are out of the oven, let them cool down for about 10min. Then, slice them aside on your cooling rack. Dust the cookies with powdered sugar. Enjoy & Bon Appétit!
- N.B. Can be kept in an airtight container up to 5 days.
Video
Special Notes
Nutrition
