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.
- 2Unless using instant pastry, place flour, salt and margarine into a food processor and pulse until blended to a breadcrumb like consistency.
- 3Unless using instant pastry, place flour, salt and margarine into a food processor and pulse until blended to a breadcrumb like consistency.
- 4Transfer 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.
- 5Transfer 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.
- 6Transfer 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.
- 7Melt 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.
- 8Melt 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.
- 9Melt 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.
- 10Preheat 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.
- 11Preheat 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.
- 12Preheat 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.
- 13Place 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.
- 14Place 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.
- 15Place 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.
- 16Brush with the milk and then stick each one a couple of times with a fork before placing onto a greased baking sheet.
- 17Brush with the milk and then stick each one a couple of times with a fork before placing onto a greased baking sheet.
- 18Brush with the milk and then stick each one a couple of times with a fork before placing onto a greased baking sheet.
- 19Place 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.
- 20Place 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.
- 21Place 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
- 200 g currants or raisins
- 200 g currants or raisins
- 160 g Demerara sugar
- 160 g Demerara sugar
- 160 g Demerara sugar
- 100 g butter
- 100 g butter
- 100 g butter
- 1 tsp cinnamon
- 1 tsp cinnamon
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp nutmeg
- 0.5 tsp nutmeg
- 1 milk
- 1 milk
- 1 milk
- 250 g plain flour
- 250 g plain flour
- 250 g plain flour
- 200 g margarine or vegetable shortening
- 200 g margarine or vegetable shortening
- 200 g margarine or vegetable shortening
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
Equipment
Food Processorsaucepancookie cutterbaking sheetfork