Eccles Cakes
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Per portion
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For 1 portion
- Puff pastry40 g
- CurrantsOr: Raisins, Sultanas15 g
- Butter5 g
- Brown sugar5 g
- Orange peelOr: Lemon peel¼ tsp
- Cinnamon stick 0.25 tsp groundas needed
- Nutmeg¼ tsp
- Eggs 1 pc for brushingas needed
- Sugar 3.25 g for sprinklingas needed
Step by step
- 1
Preheat oven to 200°C.
- 2
Warm currants with butter, brown sugar, orange peel, cinnamon and nutmeg in a pot until butter is melted.
- 3
Let mixture cool slightly.
- 4
Roll out puff pastry thinly on a floured surface and cut out 10 cm diameter circles.
- 5
Place 1 tbsp currant mixture in the center of each circle.
- 6
Brush dough edges with water, fold to the center and seal seam well.
- 7
Place seam-side down on a baking tray and gently flatten.
- 8
Make 3 diagonal slashes on the surface.
- 9
Brush with beaten egg and sprinkle with sugar.
- 10
Bake 20 minutes until golden brown.
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