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Shortcrust Pastry Eccles Cakes

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Shortcrust Pastry Eccles Cakes

Directions

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Ingredients :

  • 1 pound shortdough pastry
  • ⅓ cup white sugar
  • 2 tablespoons butter
  • ¾ cup currants
  • 1 ounce candied mixed citrus peel
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 egg white
  • beaten
  • ⅛ cup white sugar
  • Methods :

  • In 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.
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