Shortcrust Pastry Eccles Cakes Good Recipes

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Shortcrust Pastry Eccles Cakes

"Little man or woman pastries bursting with currants and spice. Serve with tea or espresso."

Ingredients :

1 pound shortdough pastry
1/3 cup white sugar
2 tablespoons butter
three/four cup currants
1 ounce candied blended citrus peel
half teaspoon floor nutmeg
half teaspoon floor allspice
1 egg white, overwhelmed
1/eight cup white sugar

Instructions :

Prep : 20M	Cook : 12M	Ready in : 35M

In a medium saucepan, combine 1/three cup sugar and a pair of tablespoons butter. Prepare dinner over medium warmness until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated via. Remove from warmness and allow to cool.
Preheat oven to 425 stages F (220 stages C).
On a gently floured surface, roll out pastry to a thickness of one/eight inch. Cut into 4 inch rounds. Place a small spoonful of filling onto middle of every pastry circle, draw the rims together over the fruit and pinch to seal. Turn over, then press lightly with a rolling pin to flatten the desserts.
Make a small hole or 2 small shrink marks within the center of every pastry. Brush with overwhelmed egg white, and sprinkle with sugar. Arrange on cookie sheet.
Bake in preheated oven for 15 minutes, or until lightly browned round edges.

Notes :

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