Shortcrust Pastry Eccles Cakes Popular Recipes

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Shortcrust Pastry Eccles Cakes

"Little individual pastries bursting with currants and spice. Serve with tea or coffee."

Ingredients :

• 1 pound shortdough pastry
• 1/three cup white sugar
• 2 tablespoons butter
• 3/4 cup currants
• 1 ounce candied blended citrus peel
• half teaspoon ground nutmeg
• half teaspoon floor allspice
• 1 egg white, beaten
• 1/8 cup white sugar

Instructions :

Prep : 20M	Cook : 12M	Ready in : 35M

• In a medium saucepan, integrate 1/three cup sugar and a couple of tablespoons butter. Prepare dinner over medium heat till melted. Add currants, candied peel, nutmeg and allspice. Continue to prepare dinner till heated thru. Remove from warmth and permit to cool.
• Preheat oven to 425 ranges F (220 stages C).
• On a gently floured floor, roll out pastry to a thickness of 1/eight inch. Cut into 4 inch rounds. Place a small spoonful of filling onto center of every pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press lightly with a rolling pin to flatten the cakes.
• Make a small hole or 2 small cut down marks inside the middle of every pastry. Brush with beaten egg white, and sprinkle with sugar. Arrange on cookie sheet.
• Bake in preheated oven for 15 minutes, or until gently browned round edges.

Notes :

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