The following recipe was modified from the following two sources: Steve’s Kitchen and an article by Patti Wigington for Thought Co.
The tradition of Halloween has origins tracing back to Medieval Europe. With roots in Gaelic, Celtic and Wiccan culture, this festival celebrates the end of the harvest season, occurring in between the autumnal equinox and winter solstice. It was during the celebration of All Saint’s Eve, today’s Halloween, that parishioners believed the souls of the dead wandered the earth once more. Lasting from Oct. 31 to Nov. 1, festivities included signing, drinking mulled wine and bonfires. During this festival, it was believed the Earth became overcome with evil, which required prayer, reflection and good deeds for protection and cleansing.
Samhain “Soul Cakes,” the ancient equivalent to a modern shortbread, were offered as alms to the deceased. Like modern Trick-or-Treating, the practice of “souling” involved children and the impoverished to go door-to-door in search of blessings. Often reciting a three-verse song, they would be offered a Soul Cake for their visit. According to History Today, it was during Samhain that individuals began to dress in costume and bob for apples. So why not continue this 100-year-old tradition today? The Sanderson sisters would most certainly approve.
Traditional Samhain Soul Cakes
Prep Time: 10 minutes + 30 minutes rest time
Oven Temperature: 350℉
Cook Time: 25-30 minutes
Servings: 6-8 Soul Cakes / Cookies
You will need:
- 2/3 cup of Butter, softened
- 2.5 cups of Flour, sifted, plus a little extra for kneading
- 3/4 cup Sugar
- 1/2 tsp. All Spice
- 1/2 tsp. Nutmeg
- 1/2 tsp. Cinnamon
- 1/4 tsp. Ginger
- 2 tsp. Vinegar
- 1 Egg
- 1-2 tbsp. Milk, if needed
- Icing Sugar, for dusting
Method:
- Sift the flour into a medium-sized mixing bowl. Cut the softened butter into the flour, either using your fingers, a fork or a pastry cutter. Continue until the mixture resembles fine breadcrumbs.
- Combine the sugar and spices together into a smaller bowl. Once mixed, stir into the flour mixture.
- Beat the egg; mix the egg into the flour-sugar mixture until combined.
- Add the vinegar. If the dough is dry, feel free to add the milk here. Gently knead the mixture until it forms a soft dough. Cover with a damp cloth and set aside to rest for 30 minutes.
- Pre-heat the oven to 350℉. Roll out the dough onto a lightly floured surface; make sure the dough is 1/2 inch in thickness. Using either a round cookie cutter or a floured glass, cut out 3” circles. Using a butter knife, make a cross indentation on the surface of each cookie.
- Place the cookies onto a parchment-lined baking sheet and place in the oven for 20-25 minutes or until golden brown. Once the cookies have baked, remove from the oven and transfer to a cooling rack. Generously dust with icing sugar while still warm. Serve immediately. Best enjoyed with coffee, tea, apple cider or mulled wine. Enjoy!