• 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.