Ingredients
3 ½ cups All-purpose flour
1 cup Granulated sugar
¾ cup Butter (softened at room temperature)
1 Large egg
2 tsp White wine vinegar
½ tsp Ground cinnamon
½ tsp Ground nutmeg
½ cup Raisins (optional)A pinch of salt
Instructions
Preheat & Prepare:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.Mix Dry
Ingredients:
In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and a pinch of salt.
Combine Butter:
Add the softened butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until it resembles fine breadcrumbs.Add Wet
Ingredients:
Lightly beat the egg and add it to the mixture along with the white wine vinegar. Mix until a firm dough forms. If you are using raisins, fold them in now.
Shape the Cakes:
On a lightly floured surface, roll out the dough to about 1cm (1/2 inch) thickness. Use a round cookie cutter (or a glass) to cut out circles.
The Signature Mark:Place the circles on the baking sheet. Using a knife, lightly score a cross (+) on top of each cake.
Bake:
Bake for 15 to 20 minutes or until they are lightly golden brown.
Cool:
Let them cool on a wire rack. They will firm up as they cool, becoming a cross between a thick cookie and a scone.
