Eccles Cakes

Indulge in the sweet, flaky goodness of Eccles Cakes, bursting with rich currants and a hint of warm spice. These delightful pastries are perfect for a cozy afternoon tea or a special dessert treat.

• 250 g all-purpose flour
• 125 g unsalted butter
• 75 g caster sugar
• 1 tsp baking powder
• 100 g currants
• 1 tsp mixed spice
• 1 tbsp milk
• 1 egg Ingredient 8

Method

1. 1

   In a large mixing bowl, combine the flour, baking powder, and caster sugar.

2. 2

   Add the chilled butter and rub it into the flour mixture until it resembles breadcrumbs.

3. 3

   Stir in the currants and mixed spice, then add just enough cold water to form a dough. Wrap in cling film and chill for 30 minutes.

4. 4

   Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

5. 5

   Roll out the chilled dough on a floured surface to about 5mm thick. Cut out circles using a pastry cutter.

6. 6

   Place spoonfuls of the filling in the center of each circle, fold the edges over to seal, and place them seam-side down on the baking tray.

7. 7

   Brush the tops with beaten egg and a little milk, then make a few small slits in each cake to allow steam to escape.

8. 8

   Bake for 15-20 minutes or until golden brown. Allow to cool on a wire rack before serving.