Sourdough Tosset Cakes (Sweet, Buttery, & Delightfully Old-Fashioned)

Why This Recipe?

Tosset cakes are a beloved tradition—usually made around Easter, but honestly, they’re perfect anytime you need a soft, buttery hug in biscuit form. This sourdough twist adds depth and tenderness to these vintage treats!

🛠️ Ingredients:

• 1 cup all-purpose flour

• 1/2 cup sourdough discard

• 1/4 cup cold butter, cubed

• 1/4 cup sugar

• 1/2 tsp ground allspice

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 egg yolk

• 1–2 tbsp milk, as needed

⚡️ Instructions:

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment.

2. Rub butter into flour until it looks like breadcrumbs.

3. Stir in sugar, spices, salt, and baking soda.

4. Mix in sourdough discard and egg yolk. Add milk until a soft dough forms.

5. Roll to 1/4-inch thick. Cut into rounds.

6. Bake for 12–15 minutes until edges are golden.

🔥 Bonus Tips:

✔ Sprinkle tops with sugar before baking for a sweet sparkle!
✔ Enjoy warm with jam or clotted cream.
✔ Store in an airtight tin—they keep beautifully.