Cattern Catherine Cakes Recipes

CATTERN (CATHERINE) CAKES

Cattern (Catherine) Cakes image

Made to celebrate St. Catherine's feast day on November 25th. St. Catherine was (or is) the patron saint of lacemakers. ST CATHERINES DAY NOVEMBER 25TH. (CATTERNS)[The two great holidays of the lace-makers was Tanders (St. Andrew's Day, Nov. 30th), and Catterns Day (St. Catherine's Day, Nov. 25th) reference: http://bobbins.lacefairy.com/BobbinMuseum/calender.htm

Provided by Queen Dragon Mom

Categories European

Time 25m

Yield 10-15 serving(s)

Number Of Ingredients 9

Ingredients

9 ounces self-rising flour
1/4 teaspoon mixed spice, ground
1 pinch cinnamon
2 ounces currants
2 ounces almonds, ground
7 ounces sugar
4 ounces butter, melted
1 egg, beaten
sugar, and cinnamon to sprinkle

Steps:

Set oven to 400 or Mark 6.
Grease a baking tray.
Sift flour and spices into a mixing bowl, stir in the currants, ground almonds and sugar.
Add melted butter and egg, stirring to make a soft dough.
Roll on a floured surface to a rectabgle approximately 10" x 20".
Brush the dough with water, sprinkle with the sugar and cinnamon.
roll up like a swiss roll, cut into slices 3/4 inch thick.
Place on baking sheet, well apart, and bake for 10 to 15 minutes.
Cool on wire rack.

Nutrition Facts : Calories 308.2, Fat 13.1, SaturatedFat 6.3, Cholesterol 43, Sodium 435.7, Carbohydrate 44.5, Fiber 1.7, Sugar 24, Protein 4.8

LACEMAKER'S CATTERN CAKES - ENGLISH SPICED SUGAR COOKIES

Lacemaker's Cattern Cakes - English Spiced Sugar Cookies image

"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie.

Provided by French Tart

Categories Dessert

Time 20m

Yield 12 Cattern Cakes

Number Of Ingredients 10

Ingredients

9 ounces self raising flour
1/4 teaspoon ground cinnamon
2 ounces currants
2 ounces ground almonds
2 teaspoons caraway seeds
6 ounces caster sugar
4 ounces melted butter
1 medium egg, beaten
extra sugar, for sprinkling
extra cinnamon, for sprinkling

Steps:

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

Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 5.2, Cholesterol 35.8, Sodium 60.5, Carbohydrate 36, Fiber 1.6, Sugar 17.7, Protein 4.1

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