Sourdough Soul Cakes
Sourdough Soul Cakes are a traditional English-inspired fall treat made with sourdough starter, warm spices, dried cranberries, and fresh apple. Tender, lightly sweet, and dusted with powdered sugar, these festive cookies are perfect for Halloween gatherings, dessert boards, and holiday entertaining.
Equipment
- stand mixer or large mixing bowl
- Rolling Pin
- 3.5-inch biscuit cutter
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 50 g sourdough starter (active or discard)
- 1/2 cup whole milk
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 3 1/2 cups all-purpose flour
- 2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 cup dried cranberries
- 1 small apple, finely diced
- 2 tbsp whole milk for brushing
- 2 tbsp powdered sugar for dusting
Instructions
- In a small bowl, whisk together the sourdough starter and whole milk until smooth.
- In a large bowl or stand mixer, cream the softened butter, sugar, and vanilla extract until light and fluffy.
- Add the flour, nutmeg, cinnamon, cloves, salt, and baking powder. Mix until the mixture resembles coarse crumbs.
- Pour in the sourdough-milk mixture and mix until a soft dough forms.
- For deeper flavor, cover the dough and let it ferment at room temperature for 8 hours or overnight. Otherwise proceed immediately.
- Fold in the dried cranberries and finely diced apple. Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough on a lightly floured surface to 1/4 to 1/2 inch thickness. Cut rounds using a 3.5-inch cutter and place on prepared baking sheets.
- Cut a deep cross into each cake. Place small cranberry pieces at each point of the cross and in the center. Brush generously with milk.
- Bake for 20 minutes until the edges are lightly golden.
- Cool completely on a wire rack and dust with powdered sugar before serving.
Notes
For deeper flavor, allow the dough to ferment at room temperature for 8 hours before chilling. Be sure to refrigerate the dough for at least 30 minutes before rolling. Score the cross deeply so it remains visible after baking. Avoid overbaking; remove from the oven when the edges are just lightly golden. Store in an airtight container for up to 4 days or freeze for up to 2 months.