Read on for my recipe for simnel cake cookies
Mothering Sunday is coming up. An important day for Mums to be pampered and be shown that extra bit of love and appreciation. A day for many of us to remember our Mums and hope we did show enough love and appreciation when we had them here. The gift of food and in particular cake has always been associated with this day. Simnel cake in particular.
The history bit…
Although Mothering Sunday is celebrated on the fourth Sunday of Lent it did not actually originate as a Christian celebration. In fact there were special days in Spring going right back to ancient times when the Greeks would celebrate the birth of Rhea, mother of all their Gods. The Romans too had a similar ceremony.
It was in the 16th century in Britain that Mothering Sunday came about as a way to celebrate Mother Mary and the Mother Church. Finally it came to mean all mothers and was the day that domestic servants (mostly girls) would be given the day off (this was very rare for servants back then) to go home and visit their mother and attend worship at their local (mother) church.
Simnel cake
It was tradition that mothers would be given a small gift, usually a posy of spring flowers picked from the roadside and hedgerows. Gifts of baked goods were also popular and a special cake has become synonymous with Mothering Sunday, the Simnel cake.
The Simnel cake (sometimes called the Easter Cake) was originally the cake of Mothering Sunday. This rich fruit cake is made in two layers and sandwiched together with a layer of marzipan. On top it has another layer of marzipan and eleven little marzipan balls around the edge. These balls signify the disciples of Christ. Notice there are only eleven, Judas is not included!
Simnel cake cookies
While I have made simnel cake before here this time I thought I would make simnel cake cookies instead. I love a good cookie, come on who doesn’t. They are sweet, tasty and perfect with a nice cuppa. Kids love them and on top of all that they are totally portable. You can take a batch of these round to your Mums in a pretty tin or box. Use a simple paper bag and tie it with ribbons.
I’ve used the same spices, almonds, cherries, apricots and sultanas of the original simnel cake. Oh and of course that all important marzipan!
Simnel cake cookies
Ingredients
- 100g butter softened
- 50g light muscovado sugar
- 150g self raising flour
- pinch of salt
- 1/2 tsp ground mixed spice
- 1/2 tsp ground ginger
- 50g flaked almonds chopped up a bit
- 50g mix of glace cherries, dried apricots and sultanas all chopped finely
- 50g marzipan
Method
- Preheat oven to 180C and line a baking sheet with parchment.
- Beat together the butter and sugar till nice and fluffy.
- Sieve in the flour, salt and spices and stir in.
- Add the almonds and fruit and mix thoroughly to form a dough.
- Wrap in clingfilm and pop into the fridge for half an hour.
- Pull off walnut sized pieces and set out on baking tray with good space between them.
- Press down slightly to flatten just a little and use your index finger to press a round dent in the centre of each.
- Roll the marzipan into 12 marble sized balls.
- Bake for approximately 10 minutes then carefully pop a marzipan ball on to each cookie.
- Bake for a further 5-7 minutes.
- Cool on a wire rack.
Simnel cake cookies
I love the fact that these simple little cookies look almost flower like with their marzipan centres. Unlike traditional simnel cake you don’t have to toast or blow torch the marzipan balls, they toast nicely on the cookies in the oven while baking.
How long will they last?
These simnel cake cookies should stay crisp in a sealed tin for up to 4 days. Though I very much doubt they will last that long
Can you freeze them?
Yes, just pop them in a freezer proof box and freeze for up to 3 months. Defrost completely.
More ideas for mother’s Day
Here are some other ideas for Mother’s Day treats that you might like;
Or check out my Simply Scottish Cakes & Bakes cook book for lots of great baking ideas.
What will you be baking for Mother’s Day this year? I’d love to hear your ideas. Id you make my simnel cake cookies I’d love to see some photos is you post them on Facebook or instagram.
Karon x
Simnel cake cookies
Ingredients
- 100 g unsalted butter softened
- 50 g light Muscovado sugar
- 150 g self raising flour sieved
- pinch of salt
- 1/2 tsp ground mixed spice
- 1/2 tsp ground ginger
- 50 g flaked almonds chopped
- 50 g mix of glace cherries, sultanas and dried apricots chopped up small
- 50 g marzipan
Instructions
- Preheat oven to 180C and line a large baking sheet with parchment
- Beat the butter and sugar till fluffy
- Sieve in the flour, salt and sices and mix well
- Add the almonds and fruit and mix to form a dough
- Wrap in cling film and set aside in fridge for 30 minutes to firm up
- Pull off walnut sized balls and slightly flatten on baking sheet and use index finger to lightly press a small circle in the centre of each
- Roll the marzipan into 12 marble sized balls
- Bake cookies for 10 minutes then gentley pop the balls into the dents and bake for further 5-7 minutes
- cook cookies on a wire rack
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