Shortcrust Pastry Eccles Cakes Best Dishes

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Monday, November 2, 2015

Shortcrust Pastry Eccles Cakes

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

Ingredients :

1 pound shortdough pastry
1/3 cup white sugar
2 tablespoons butter
3/4 cup currants
1 ounce candied mixed citrus peel
half of teaspoon floor nutmeg
half of teaspoon floor allspice
1 egg white, overwhelmed
1/eight cup white sugar

Instructions :

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

In a medium saucepan, integrate 1/3 cup sugar and 2 tablespoons butter. Cook over medium warmness until melted. Add currants, candied peel, nutmeg and allspice. Continue to prepare dinner until heated via. Remove from warmness and allow to cool.
Preheat oven to 425 stages F (220 tiers C).
On a gently floured surface, roll out pastry to a thickness of 1/8 inch. Cut into four inch rounds. Place a small spoonful of filling onto center of each pastry circle, draw the edges collectively over the fruit and pinch to seal. Turn over, then press lightly with a rolling pin to flatten the desserts.
Make a small hollow or 2 small cut back marks inside 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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