ECCLES CAKES

Preparation Method :

• Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix thoroughly together.
• On a lightly floured surface, roll out the pastry very thinly and cut out eight 12.5 cm (5 inch) circles using a saucer as a guide.
• Divide the fruit mixture between the circles, damp the edges of the pastry and draw them to the centre, sealing well together.
• Turn the cakes over and roll gently into circles with a rolling pin. Brush with egg white and sprinkle with caster sugar. Make 3 diagonal cuts across the top of each.
• Place on dampened baking sheets and bake at 220°C (425°F) mark 7 for about 15 minutes, until light golden brown. Eccles cakes are best eaten while still slightly warm.