This is the first time I have participated in the #eattheworld recipe challenge hosted by Cultureatz. This month the challenge was “Halloween around the World” where each participant chooses a Halloween or scary recipe from the country of our choice. I think this is such a fun theme. I wanted to go back to the origins of Halloween and found it all started with Samhain, a Celtic holiday. Since our family has Irish roots, I became even more interested to learn more. I decided to make Halloween Soul Cakes.
Exploring the origins of Halloween
Per Babble (where I got the recipe)
Trick-or-treating as we know it actually had its beginning hundreds of years ago in Medieval England and Ireland. People would make small, round soul cakes for All Saints Day. Children would go door to door as they do now, but instead of collecting piles of candy and “trick-or-treating,” they would sing songs and say prayers for the dead and would receive a soul cake for their efforts. For each cake eaten, a soul would be freed from Purgatory. This tradition continued even into the last century in some areas.Source: Babble
I loved learning that the origins of Halloween are not really intended to be scary but more a celebration of those that have passed and a way to help them move onto a better place. It reminds me a bit of what I understand the Mexican Day of the Dead celebration to be, which I always thought was such a beautiful idea.
What exactly are Soul Cakes?
These “cakes” are really more like a cookie. They are not overly sweet which is very nice and I absolutely love the spices. These are perfect with a cup of tea or apple cider. My oldest loved these so much that he has requested I make another batch very soon. I also think these could be used in the place of gingersnaps for a fabulous pie crust, I will definitely be playing with that idea soon.
Halloween Soul Cakes Recipe
- 2 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 3/4 cup butter
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 egg, beaten
- 2 tsp of apple cider vinegar
- Put the dry ingredients into a food processor and pulse to combine. Add the butter and pulse until it is crumbly, similar to cornmeal.
- Combine egg and vinegar and beat. With the motor running, pour the beaten egg and vinegar through the feed hole. Pulse until well combined.
- Turn out into a bowl and press together into a ball. Chill for 20 minutes
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Lightly flour a clean, flat surface and roll the dough out to 1/4-inch thickness. Cut into large rounds using a cookie or biscuit cutter. Mark a cross shape into the top of the cakes with a knife. Place the cakes onto the baking sheets. Gather the scraps together and roll again until all the dough has been cut into cakes.
- Bake, one sheet at a time, for 12-15 minutes, or until the cake tops are lightly golden. Can be eaten warm or at room temperature.
- Store in an airtight container for about a week.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 98mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 2g
Eat the World Recipe Challenge
Check out all the wonderful Halloween dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Atole de Pinole y Vainilla by Camilla
- Blood Orange Prosecco Cocktail by Wendy
- Halloween Soul Cakes by Simply Inspired Meals
- Pan de Muerto (Mexican Day of the Dead Bread) by Amy
- Panellets de Pinyons Cookies by Claudia
- Pumpkin Crescent Moon Empanadas by Sue
- Thai Sweet Potato Curry Cricket Recipe by Evelyne
- Toum Lebanese Garlic Sauce by Juli
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