Eccles Cakes
Serves 6
Ingredients
Method
500 g. Pastry (Puff)
125 g. Currants
2 tbsp. Candied Peel (Chopped)
½ tsp. All Spice (Ground)
½ tsp. Nutmeg (Ground)
¼ tsp. Cinnamon (Ground)
60 g. Sugar (Castor)
30 g. Butter
1 Egg White
2 tbsp. Sugar (Granulated)
Firstly roll out the pastry on a lightly floured board and c ut into 10cm circles.
Place the sugar butter and melt. In a mixing bowl place the currants, peel and spices, mix together and add to the melted butter mixture in the pan and heat through.
Leave until cold.
Preheat the oven to 425ºF / 220ºC
Place a spoonful of mixture into the centre of all the pastry rounds and draw the edges together and pinch tightly to secure. Turn them over so the seal is on the bottom and press gently with a rolling pin to flatten.
Make a hole or a slash in the centre and brush with the egg white and sprinkle sugar on top.
Bake in the oven for 15 minutes or until golden.