How To Make Eccles Cakes

 Ingredients

Currants 50 g

Cake crumbs 150 g

Mixed peel 10 g

Syrup 50 g

Puff pastry trimmings 600 g

Caster sugar 100 g

Mixed spice 5 g

Method

1. Roll out the puff pastry trimmings 3 mm thick and cut

into rounds using a 10 cm plain pastry cutter.

2. Warm the syrup in a saucepan, add all the dry

ingredients except the caster sugar and bind together.

3. Place 25 g of the mixture into the centre of each round

of pastry.

4. Wet the edges of the pastry, bring the edges together

into the centre to form a medallion shape.

5. Turn over the cakes and carefully flatten them with a

rolling pin keeping a regular shape.

6. Brush the upper surface with water then dip into the

caster sugar.

7. Place onto baking trays and make 2 or 3 incisions with

the point of a knife.

8. Bake in an oven 175

°

C for 25 minutes or until golden

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