Goosnargh Cakes

Not cakes, but not quite biscuits either - they are essentially short-crust pastry with a higher than usual proportion of butter, rolled out and sprinkled with sugar and caraway seeds. The result is pleasant enough - very crumbly at first but firmed up after 24 hours or so - not particularly sweet, and the seeds seemed to lose a lot of flavour in the baking (I made some with the traditional caraway seeds and some with cumin seeds).