Eccles Cakes

Ingredients

• 250g Butter
• 350g Plain Flour
• Juice of 1/2 Lemon
• 200g Currants
• 50g Mixed Peel
• 100g Muscovado Sugar
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Allspice
• 1 beaten Eggs
• spinkling Sugar

Instructions

1. Cut the butter into small cubes and place it in the freezer until very firm. Put the flour and half of the frozen butter into a food processor and pulse until the mixture resembles coarse breadcrumbs.
2. Add the lemon juice and about 100 ml of iced water. Pulse briefly until the dough begins to come together. Add the remaining butter and pulse a few more times, leaving visible pieces of butter in the dough. Do not overmix.
3. Turn the dough out onto a lightly floured surface and roll it into a neat rectangle about 20 × 30 cm. Fold the short ends into the centre, then fold in half. Roll out again and repeat this folding process three more times, resting the dough for at least 15 minutes between each roll. Chill for at least 30 minutes before using.
4. To make the filling, melt the butter gently in a large saucepan. Remove from the heat and stir in the currants, mixed peel, muscovado sugar, cinnamon, ginger, and allspice until fully combined. Set aside.
5. Roll out the chilled pastry to slightly thicker than a coin and cut out 8 rounds about 12 cm in diameter, re-rolling the trimmings if necessary.
6. Place a generous tablespoon of filling in the centre of each round. Brush the edges lightly with water, gather the pastry over the filling, and seal. Turn the cakes over so the smooth side is uppermost and gently flatten them into ovals until the fruit just begins to show through.
7. Place on a baking tray, cut two small slits in the top of each cake, brush with beaten egg, and sprinkle with sugar.
8. Preheat the oven to 220°C (200°C fan / Gas 8). Bake for 15–20 minutes until deep golden and slightly sticky.
9. Transfer to a wire rack to cool. Serve warm or cold, ideally with tea or a wedge of mature British cheese.

instructions_source: editorial-classic