Soul cakes (traditional English All Saints' Day biscuits)

Pasos

1. Heat the milk just until it begins to simmer, stir in the saffron, cover, and let steep for 15 minutes until the milk turns a rich golden-orange.
2. Preheat the oven to 180 °C (350 °F) and line two baking sheets with parchment paper.
3. In a mixing bowl, beat the softened butter and sugar with a whisk or electric mixer for 2 to 3 minutes, until pale and creamy. Add the egg yolks one at a time, beating thoroughly after each addition.
4. In another bowl, whisk together the flour, cinnamon, nutmeg, allspice, and salt. Add this to the creamed mixture along with the currants, then gradually pour in the saffron milk, folding with a spatula just until the dough comes together into a soft, non-sticky ball.
5. Roll out the dough on a lightly floured surface to a 1 cm thickness. Cut out rounds using a 7 to 8 cm cookie cutter and arrange them on the baking sheets, spaced 3 cm apart. Gather the scraps, re-roll, and cut out the remaining dough the same way.
6. Score a cross onto the top of each cake using the back of a knife, pressing gently without cutting all the way through the dough.
7. Bake for 15 to 18 minutes, one sheet at a time, until the edges are barely golden and the tops remain pale. They will still feel tender out of the oven: let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.