Eccles Cakes
Directions
- 1Unless using instant pastry, place flour, salt and margarine into a food processor and pulse until blended to a breadcrumb like consistency.
- 2Transfer to a large bowl and add some dashes of water, while stirring, until you have a smooth dough. Push into a ball and place into a bowl. Cover and place into the refrigerator.
- 3Melt the butter in a saucepan over the stove and then add in the raisins or currants, and the cinnamon and nutmeg. Remove from the heat and mix well, then set aside and allow to cool.
- 4Preheat your oven to 220 degrees Celsius and then roll the pastry out onto a floured surface to a thickness of about 4mm and then cut into rounds using a cookie cutter with a diameter of about 10cm.
- 5Place a heaped teaspoonful of the currant or raisin mixture into the centre of the pastry rounds and then moisten one half of the pastry around the filling. Fold the rounds over and squeeze the edges.
- 6Brush with the milk and then stick each one a couple of times with a fork before placing onto a greased baking sheet.
- 7Place into the oven and bake for about 15 minutes, until they are a rich golden brown. Remove and allow to cool on a baking tray for 30 minutes or so before digging in.
Ingredients
- 200 g currants or raisins
- 160 g Demerara sugar
- 100 g butter
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 1 milk
- 250 g plain flour
- 200 g margarine or vegetable shortening
- 1 tsp salt
Equipment
Food Processorsaucepancookie cutterbaking sheetfork
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