1 Recipe of Rough Puff Pastry
— preceding recipe
Milk and castor sugar
-(superfine) to glaze
Filling:
1 oz Margarine
1 Level Tablespoon soft brown
-sugar
4 oz Currants
2 oz Cut mixed peel
1/2 Level teaspoon mixed spice
Preheat oven to 425 degrees – shelf on second runner from top.
1) Make Rough Puff Pastry as in previous recipe
2) To make the filling, melt the margarine in a saucepan, stir in the
other filling ingredients and leave to cool.
3) Roll out the pastry fairly thinly on a floured board. Cut into
rounds with a well floured 3.1/2 inch cutter.
4) Place a heaped teaspoon of filling in the centre of each round.
5) Damp the edges with water, then gather the outside edge together
over the filling and press together at the top to seal.
6) Turn the cakes over so that the sealed ends are underneath. Roll
each gently into round flat shapes.
7) Place on a baking sheet. Leave to rest in a cold place for 15
minutes.
8) Make three slits across the top of each. Brush with milk and
sprinkle thickly with castor sugar.
9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire
tray
Makes 16 Eccles cakes
Shared by Sylvia Mease (Cookie Lady)
Yields
16 Servings