Eccles Cakes

From cooking.weloveit.info

Makes 12

Ingredients

• 50 g Butter, softened.
• 50 g Brown Sugar.
• 225 g Currants.
• 100 g cut Mixed Peel.
• 1 tsp ground Mixed Spice.
• 500 g Puff Pastry.
• Egg white to glaze.
• Granulated Sugar to sprinkle.

Method

• Preheat the oven to 220C / 425F / Gas 7. Cream the butter and sugar together until softened then beat in the currants. mixed peel and spice.

1. On a lightly floured surface, roll out the pastry thinly and, using a saucer as a guide, cut out 8 rounds. re-roll the trimmings of the pastry and cut out 4 more rounds.
2. Spoon some of the dried fruit mixture into the centre of each one then moisten the edges of the pastry with egg white or water. Bring the edges together over the centre of the filling and seal well. Turn the pastries over and roll out into rounds about 9 cm in diameter. Make 3 small slashes in each.
3. Finally, brush with egg white or milk and sprinkle with granulated sugar. Cook on a baking tray towards the top of the oven for 20-25 mins until golden brown. Place on a cooling rack