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.
