Lacemaker'S Cattern Cakes - English Spiced Sugar Cookies

• 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

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.

flour, ground cinnamon, currants, ground almonds, caraway seeds, caster sugar, butter, egg, extra sugar, extra cinnamon

Taken from www.food.com/recipe/lacemakers-cattern-cakes-english-spiced-sugar-cookies-266901 (may not work)