I found this online:
Lace making was a common cottage industry across Northamptonshire, and St Catherine was their patron saint. On her day, 25th November, the lace-makers celebrated by eating rabbit casserole and drinking from the Cattern bowl. These cakes finished the feast!
Ingredients
9 oz flour
Quarter spoon ground cinnamon
1 oz currants
2 oz ground almonds
2 spoons caraway seeds
7 oz castor sugar
4 oz melted butter
1 medium egg
Method
Put the flour, cinnamon, currants, almonds, caraway seeds and sugar into a mixing bowl.
Gently warm the butter until it is melted, then add this to the mixture and stir.
Beat the egg, add this to the flour and thoroughly mix into a soft dough.
Roll out on a floured board to give a rectangle about 12 inches by 10.
Brush the dough with water then sprinkle it with a little sugar and cinnamon.
Roll the pastry like a swiss roll and cut into slices about 1 inch thick.
Place them well spaced on a greased baking tray and bake for 10 minutes.
Cool and sprinkle with extra caraway seeds.
© Jo Edkins 2026 - return to lace index