Eccles Cakes
Eccles Cakes are a teatime classic. James' recipe is made with currants and all spice and involves grating the butter. They're a yummy treat that is perfect with a brew!
Ingredients
For the pastry:
- 450g strong white flour
- 250g cold butter, grated
- 200ml iced cold water
- Pinch of salt
For the filling:
- 200g currants
- 75g butter
- 50g caster sugar
- 50g brown sugar
- 1 tsp allspice
For the topping:
- 2 egg whites
- 50g caster sugar
Method
Pre heat the oven to 200°C.
Melt the butter in a pan, add the currants, sugars and all spice, then cook for 2 minutes. Allow to cool and chill.
Mix together the ingredients for the pastry until you have a dough, then roll out onto a floured surface to a large rectangle 2mm thick.
Cut out 10 cm circles from the pastry and brush with egg white. Fill each circle with the currant mixture, then seal, flip over and pop onto a baking sheet. Brush with egg white, snip two slits in the top of the pastry with scissors to allow air to escape and sprinkle caster sugar.
Bake for 15 minutes.
Ingredients
For the pastry:
- 450g strong white flour
- 250g cold butter, grated
- 200ml iced cold water
- Pinch of salt
For the filling:
- 200g currants
- 75g butter
- 50g caster sugar
- 50g brown sugar
- 1 tsp allspice
For the topping:
- 2 egg whites
- 50g caster sugar
Method
Pre heat the oven to 200°C.
Melt the butter in a pan, add the currants, sugars and all spice, then cook for 2 minutes. Allow to cool and chill.
Mix together the ingredients for the pastry until you have a dough, then roll out onto a floured surface to a large rectangle 2mm thick.
Cut out 10 cm circles from the pastry and brush with egg white. Fill each circle with the currant mixture, then seal, flip over and pop onto a baking sheet. Brush with egg white, snip two slits in the top of the pastry with scissors to allow air to escape and sprinkle caster sugar.
Bake for 15 minutes.
