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Eccles Cakes
ingredients:

Pastry:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup lard 1/2 cup butter
1 egg
1 tablespoon lemon juice
cold water

Filling:
1 cup dried currants
2 tablespoons soft butter
1/4 cup brown sugar
1 pinch nutmeg
1 pinch allspice
1 egg, lightly beaten
granulated sugar

method:

Pastry:
1. Mix together flour and salt.
2. Cut in lard and butter.
3. In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
4. Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
5. Wrap and chill for several hours.

Filling:
6. Cover currants with boiling water, let stand 5 minutes, then DRAIN.
7. Cream butter with sugar; stir in spices and currants.
8. Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
9. Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
10. Turn over and flatten gently with a rolling pin to make round cakes.
11. (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
12. Cut 2 slashes in top of each.
13. Bake in 425 F.
14. oven for 10 to 15 minutes or until golden brown.

observations:
Makes about 20 pastries.
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