Shortcrust Pastry Eccles Cakes
125g of butter, 250g of flour, 1 tsp salt, 1 tbsp of water.
Recipe Summary Shortcrust Pastry Eccles Cakes
Little individual pastries bursting with currants and spice. Serve with tea or coffee.Ingredients | Shortcrust Pastry Recipe1 pound shortdough pastry⅓ cup white sugar2 tablespoons butter¾ cup currants1 ounce candied mixed citrus peel½ teaspoon ground nutmeg½ teaspoon ground allspice1 egg white, beaten⅛ cup white sugarDirectionsIn a medium saucepan, combine 1/3 cup sugar and 2 tablespoons butter. cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.Preheat oven to 425 degrees F (220 degrees C).On a lightly floured surface, roll out pastry to a thickness of 1/8 inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.Bake in preheated oven for 15 minutes, or until lightly browned around edges.Info | Shortcrust Pastry Recipeprep: 20 mins cook: 15 mins total: 35 mins Servings: 12 Yield: 12 servings
TAG : Shortcrust Pastry Eccles CakesWorld Cuisine Recipes, European, UK and Ireland, English,
