Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar. | 2. Add the melted butter and the beaten egg and mix well to give a soft dough. | 3. Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm. | 4. Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste. | 5. Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices. | 6. Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart. | 7. Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top. | 8. Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like. | 9. Store in an airtight tin for up to 7 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	9	ounces		226.95	0.0	50.49	1.275
cinnamon	1/4	teaspoon	ground	-	-	-	-
currant	2	ounces		35.7204	8.7203	0.7938	0.2325
almond	2	ounces	ground	501.219	0.0	0.0	56.699
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
caster sugar	6	ounces		226.95	0.0	50.49	1.275
butter	4	ounces	melted	646.38	29.6995	20.1965	54.431999999999995
egg	1		beaten	62.92	0.3168	5.5264	4.1844
sugar				-	-	-	-
cinnamon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.