Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup light brown sugar
- 1/2 cup currants
- 1/4 cup candied ginger, chopped
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup molasses
- 1 egg, beaten
- 1 tbsp milk
- Powdered sugar for dusting
Special Equipment Needed:
- Rolling pin
- Pastry brush
- 3-inch round cookie cutter
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the flour, butter, brown sugar, currants, candied ginger, ground ginger, cinnamon, nutmeg, and salt. Mix until the butter is evenly distributed and the mixture resembles coarse crumbs.
3. Add the molasses, beaten egg, and milk to the bowl. Mix until the dough comes together.
4. Dust a clean work surface with flour and roll out the dough to a thickness of 1/4 inch.
5. Use a 3-inch round cookie cutter to cut out circles of dough. Re-roll the scraps and continue cutting out circles until all the dough is used up.
6. Place the circles on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until the cakes are golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes.
9. Transfer the cakes to a wire rack to cool completely.
10. Dust the cakes with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 35-40 minutes
Temperature:
350°F
Serving size:
Makes 12 cakes
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 33g
Protein: 3g
Substitutions for ingredients:
- You can use raisins instead of currants.
- If you don't have candied ginger, you can use fresh ginger instead.
- You can use dark brown sugar instead of light brown sugar.
- If you don't have molasses, you can use honey or maple syrup instead.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the dough.
- You can add orange zest to the dough for a citrusy flavor.
- You can add a pinch of cayenne pepper to the dough for a spicy kick.
Tips and Tricks:
- Make sure the butter is chilled before adding it to the dough.
- Don't overmix the dough, or the cakes will be tough.
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- Dust the work surface and rolling pin with flour to prevent the dough from sticking.
Storage Instructions:
Store the cakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cakes, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cakes on a platter dusted with powdered sugar.
Garnishes:
You can garnish the cakes with a dollop of whipped cream or a sprinkle of chopped nuts.
Pairings:
Serve the cakes with a cup of tea or coffee.
Suggested Side Dishes:
The cakes are a sweet treat on their own, but you can also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cakes are too dry, add a little more molasses or milk to the dough.
- If the cakes are too wet, add a little more flour to the dough.
- If the cakes are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food Safety Advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the dough to prevent the spread of bacteria.
Food History:
Chorley cakes are a traditional pastry from the town of Chorley in Lancashire, England. They are typically made with currants and a buttery pastry dough.
Flavor Profiles:
The gingerbread chorley cakes have a warm and spicy flavor from the ginger, cinnamon, and nutmeg. The molasses adds a rich sweetness to the dough.
Serving Suggestions:
Serve the cakes as a sweet snack or dessert.
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Region: British