Shortcrust Pastry Eccles Cakes

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

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 280 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 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.

Step 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.

Step 5

Bake in preheated oven for 15 minutes, or until lightly browned around edges.