Shortcrust Pastry Eccles Cakes
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Description
Little individual pastries bursting with currants and spice. Serve with tea or coffee.
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
Directions
- 1. 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.
- 2. Preheat oven to 425 degrees F (220 degrees C).
- 3. 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.
- 4. 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.
- 5. Bake in preheated oven for 15 minutes, or until lightly browned around edges.
Nutrition Facts
serving: 12 servings
calories: 279.7 kcal
carbohydrates: 41.5 g
protein: 2.5 g
saturated fat: 3.1 g
cholesterol: 5.1 mg
sodium: 199.2 mg
fiber: 0.7 g
sugar: 24.6 g
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