Eccles Cakes Recipe: A Delicious British Pastry

Introduction

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, chilled and cubed
• 1/4 cup of cold water
• 1/2 cup of currants
• 1/4 cup of brown sugar
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of ground allspice
• 1 egg, beaten

Instructions

1. In a large mixing bowl, combine the flour and salt.
2. Add the cubed butter to the bowl and use a pastry cutter or your fingers to mix it into the flour mixture until it resembles coarse crumbs.
3. Add the cold water a little at a time and mix until the dough comes together.
4. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
5. In a separate bowl, mix together the currants, brown sugar, nutmeg, cinnamon, and allspice.
6. Preheat your oven to 400°F (200°C).
7. On a floured surface, roll out the chilled dough into a large rectangle about 1/4 inch thick.
8. Using a round cookie cutter or the rim of a glass, cut out circles of dough about 3 inches in diameter.
9. Place a spoonful of the currant mixture in the center of each circle of dough.
10. Brush the edges of the dough with the beaten egg.
11. Bring the edges of the dough up and over the currant mixture to enclose it and pinch the edges together to seal.
12. Flip the cakes over and gently press them down to flatten them slightly.
13. Place the Eccles cakes on a baking sheet lined with parchment paper.
14. Brush the tops of the cakes with the beaten egg.
15. Bake the Eccles cakes for 20-25 minutes or until they are golden brown and crispy.
16. Remove the cakes from the oven and allow them to cool for a few minutes before serving.
17. Eccles cakes are best enjoyed warm.

Nutrition

• Calories: 245
• Protein: 3g
• Carbohydrates: 31g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 52mg
• Sodium: 154mg
• Potassium: 89mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 390IU
• Calcium: 23mg
• Iron: 1mg

Conclusion