Eccles Cakes

Serves: 10 or 12

Notes : Great for afternoon tea, morning tea, after school treats, picnic treats or whenever it takes your fancy!

INGREDIENTS

445g Sour Cream Shortcrust Pastry, thawed
100g currants
50g unsalted butter (softened)
50g soft brown sugar
½ teaspoon mixed spice
1 egg white
Caster sugar

METHOD

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Preheat oven to 200c (180c fan-forced).

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Mix together the currants, butter, brown sugar and mixed spice

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Unroll the pastry and using a 10cm pastry cutter cut 10 rounds, re-roll the trim to make another 3 rounds.

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Have a small bowl of water handy. Put a teaspoon of the filling in the centre of each pastry round and damp the border lightly using your finger.

Pull the pastry together over the filling and squeeze together.

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Turn over the ball of dough and lightly roll each one until the fruit just starts to show through the pastry. Using a sharp knife score the top of each one with three slashes.

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Place on a baking tray lined with baking paper, brush with egg white and sprinkle with caster sugar. Bake in preheated oven at 200°C for 20 minutes or until golden.