Tosset Cake / Biscuit Recipe – No Egg Spiced Shortbread Cookies
Tosset cakes, or Tosset biscuits, or Tosset cookies… These are very close to Goosnargh Cake / Biscuits, or any spiced shortbread for that matter. This simple to make no egg cookie is a real treat!
Ingredients:
250g (1 cup / 250 mL) butter, softened
100g (½ cup / 125 mL) sugar, plus extra for sprinkling
250g (1⅔ cup / 400 mL) all purpose flour, plus extra for dusting
½ tsp caraway seeds
½ tsp coriander seeds
Sugar, for decorating
Method:
Preheat the oven to 180ºC (350ºF).
Cream together the butter and sugar.
Crush the seeds in a mortar & pestle, then mix into the flour.
Stir the flour into the butter and sugar until it comes together to form a dough.
Turn it out onto the counter, form it into a disk and wrap in cling film.
Let it rest in the fridge for an hour or so.
Roll out the dough on a flour-dusted counter to roughly ¼” thick, then use a cookie cutter to make 2″ – 2 ½” circles.
Place onto a baking tray and sprinkle with sugar.
Bake for 10 to 15 minutes, or until firm and pale.
Here is our Straight up shortbread cookie recipe we posted here on YouTube back in 2009: https://youtu.be/sZIBmu5CeoI
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Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Video Transcription
welcome friends welcome back to the
kitchen stuff in our cupboard pandemicEdition now we’re running short on a few
things and one of the things I’m runningshort on is flour and eggs still have
butter still have sugar so I’m gonnamake cookies today that don’t use eggs
and I’m making something called a tossit toss it cake or toss it biscuit
apparently something historically fromLancashire I’ll have to look that up
again I’ve forgotten already I got thisidea from the tail and I cut the credits
of a TV show just before the newsstarted here in Toronto and they’re
showing some Jamie Oliver’s show wherehe he meets with people with traditional
English foods and they get together onit looks like the end of a pier in a
seaside village anyway so the peoplewere talking about these biscuits but
they never named them so I had to searchfor them I found them and I thought
they’re really interesting becausethey’re a spiced Shortcake kind of an
idea or spiced shortbread kind of anidea and I like it because there’s no
eggs into the mixer is butter and youshould use unsalted butter apparently
but I don’t have unsalted butter so I’mjust using regular and in goes some
sugar and we’re gonna cream thistogetherthis is essentially a shortbread cookie
or a shortbread biscuit now it is meantto be savory so it has half the amount
of sugar of say a regular shortbreadcooking or shortbread biscuit and it
calls for flour but you know we’repretty much out at this point but I do
know that you could swap out a portionof wheat flour and instead use some rice
flour or some corn starch to extend itit should stand up really well in these
cookies my favorite shortbread cookie is75% rice flour and only 25% wheat flour
I like the texture that that brings so Ithink you could probably do the same
here if you’re running short on anythingnow I said these are savory so I have
caraway seeds and coriander and I’m justgoing to grind those in a mortar and
pestle okay spices we’re gonna mix thoseinto the flour and then we’ll pull the
butter sugar mixture off of the standmixer I’m gonna stir the flour and spice
mixture in by hand just until I get anice ball of dough take it mixed up
pretty well so I’m gonna put it out ontothe counter top and just use my hands to
form it into a ball actually a diskbecause we’re gonna put this in the
fridge we’re going to wrap it in plasticwrap we’re gonna put it in the fridge
for an hour to let it chill down andthen we’re going to roll it out and cut
it now it’s time to roll out the cookieso a little bit of flour on the counter
top and we’ll roll this out there you’resupposed to roll these out fairly thin
it says half a centimeter which is abouta quarter inch maybe just a little less
than a quarter inch and of course I meanif you want them a little bit thicker
just make them a little bitthicker you’ll just have to cook them a
little bit longer I don’t think there’sa need to actually measure it okay I
think that’s good now we use a cookiecutter to cut them out and I’m using
round with a fluted edge but you coulduse anything you have in your kitchen
you could use a glass you could use acleaned out tuna tin if that’s what you
have it’ll be finenow over here I’ve got a beef and bean
dinner recipe going for the old cookbookshow and that’ll come up this Sunday or
maybe a couple Sundays from now I’m notsure when it’s going to come out now I’m
going to cut these I’ve got the ovenpreheated to 350 degrees Fahrenheit I’m
gonna put these on to a cookie sheet I’mgonna sprinkle a little bit of sugar on
top and you can put regular sugar orpowdered sugar if you wish and then I’m
gonna bake them for I don’t know 12 to15 minutes here we gocookies toss it kicks toss okay okayusually fried but fried and I’m have
currants in them yes so this is this iskind of like it’s a not so sweet
shortbread with a I mean savoryingredients the savory part of it is
very subtle it’s quite lovely yeah umit’s really flaky mm-hmm you know the
safe space all sorts of things in ityeah you could put any warming spice I
think in it you could put clothes in itwhat’s cinnamon in it
cardamom this is apparently thetraditional way to make them it’s very
subtle like you said um the actualbiscuit is wonderful isn’t it yeah it is
just essentially a shortbread cookiesugar butter sugar butter flour flour
but it has less sugar than a shortbreadcookie so you could ramp up the sugar if
you wanted to but I don’t think it needsit I think that isthat’s very pleasant was wonderful very
pleasant okay like those so we give thatone a high rating that’s a big thumbs up
from us and of course you know like Isaid you could change up the spicing any
way you want if you wanted a little bitsweeter you could put in a few
tablespoons more sugar but I don’t thinkit needs it um and if you don’t have
enough flour you could cut it with somerice flour yes yeah don’t probably make
it even like a melty melty er yeah sortof very technical term there crumbly or
mean anyway anyway great cookiegive it a try since you’re locked at
home thanks for stopping bysee you can soonyou