Traditional style Soul Cake in the cookie version

This recipe is an adaptation of the traditional Soul Cake as a cookie recipe.

Soul cakes are an ancient British tradition (which can be found in other European countries as well). It goes back over two thousand years, when the pagan year started on the 1st November. The last day of the old year was a festival to honor the dead some say called "Samhain". (Pronounced sow-in.)

Well, without going through lots of history, we ended up with the church taking over the pagan festival for the Holyday of obligation the 1st November as All Saints, and the 2nd of November being All Souls day.The tradition of pagan festivities of the New Year became an honoring of the dead, an opportunity for the poor to beg for alms, and an occasion for making offerings to the Souls by providing "soul cake" on their tombs. Later this cake was provided for the poor. Over time this amalgam of festivals has become Americanized as "trick or treat". Enough history, lets get down to the serious business of baking some seriously tasty Soul Cake cookies.

Ingredients

Unsalted Butter - 4 oz
Molasses - 6 oz

Oatmeal - 7 oz (see note)
All purpose flour - 5 oz
Ground Ginger - 1 teaspoon (1/2 if you prefer a delicate flavor)
Dark brown sugar - 2 1/2 oz
Salt - 1/2 tsp
Cream of Tartar - 1/2 tsp

Bicarbonate of soda - 1/2 tsp (NOT baking powder)
Milk - 1 oz

Note:- For Oatmeal, use Jumbo porridge oats.
Do not use 'Quick' or 'Instant' oats which will be too soft, or 'Pinhead' oats which will be too hard.

Tools

Scales
Small pan
Large bowl
Small bowl
Forks for mixing
8 inch square baking tray with edges

Method

Set the oven to warm up to 325 F.
Grease your baking tray liberally with butter. It will still stick, but you will feel better about it if you have tried.
Measure the butter and molasses out into the pan. Place on a low heat and stir until the butter is half melted. Remove from the heat and continue to stir as the remainder of the butter melts. Mix well so it looks like melted dark chocolate. Place on the side to cool. Stir occasionally to prevent the butter from separating.
Measure the dry ingredients (Except he baking soda) into the mixing bowl. That is the oatmeal, flour, sugar, ginger, salt and cream of tartar. Using a fork, mix well. Put aside.
In the small bowl, place the milk and baking powder. Again mix well with a fork so all the powder is dissolved. Put aside.
Retrieve the bowl of dry ingredients and get the pan of butter and molasses. Stir the pan mixture so it is uniform and the butter is well integrated. pour into the bowl of dry ingredients and mix well with the fork.
When you have a uniform mixture, pour in the milk and baking powder and continue to mix until all is evenly dispersed.
Tip and scrape it into your well greased pan and spread it about until it is level.
Place it in the oven for 30 minutes. the check it every 10 minutes until it is cooked through. Use a toothpick or skewer to poke into the center. If it comes out sticky, then it needs a bit longer. Do not overcook this as it should still be slightly moist in the center.
After removing it from the oven, allow to cool completely. Cut into squares.
As you eat it, remember fondly those who have gone before.
Go to the top of this page to read about the soul cookie recipe.