Eccles Cakes

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

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