Eccles cakes

 
                                ECCLES CAKES
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe of Rough Puff Pastry
                         -- preceding recipe
                         Milk and castor sugar
                         -(superfine) to glaze
                         Filling:
    1       oz           Margarine
    1                    Level Tablespoon soft brown
                         -sugar
    4       oz           Currants
    2       oz           Cut mixed peel
      1/2                Level teaspoon mixed spice
 
   Preheat oven to 425 degrees - shelf on second runner from top.
   
   1) Make Rough Puff Pastry as in previous recipe
   
   2) To make the filling, melt the margarine in a saucepan, stir in the other
   filling ingredients and leave to cool.
   
   3) Roll out the pastry fairly thinly on a floured board. Cut into rounds
   with a well floured 3.1/2 inch cutter.
   
   4) Place a heaped teaspoon of filling in the centre of each round.
   
   5) Damp the edges with water, then gather the outside edge together over
   the filling and press together at the top to seal.
   
   6) Turn the cakes over so that the sealed ends are underneath. Roll each
   gently into round flat shapes.
   
   7) Place on a baking sheet. Leave to rest in a cold place for 15 minutes.
   
   8) Make three slits across the top of each. Brush with milk and sprinkle
   thickly with castor sugar.
   
   9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire tray
   
   Makes 16 Eccles cakes
   
   Shared by Sylvia Mease (Cookie Lady)
  
 
 
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