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Eccles Cakes Veg
CD CBF
English
30mins
Makes 12
Cold
Vegetarian Dried Fruit
Pastries baked fayre
Ingredients:
25g/1oz Butter or Margarine
25g/1oz Soft Brown Sugar
50g/2oz Currants
375g/13oz Puff Pastry
1 Egg White, lightly beaten
25g/1oz Caster Sugar
Instructions
1.
Preheat the oven to 230C, 450F, Gas Mark 8, and lightly grease 2-3 baking trays.
2.
In a mixing bowl, cream together the margarine and sugar then add the currants and
mix well.
3. Roll the pastry out on a floured surface to approximately 6mm/1/4 inch then cut into 12 circles using a biscuit cutter.
4.
Place a teaspoon spoon of the
filling in the centre of each pastry circle, dampen
5.
Turn
the eccles cakes over (sealed sides down) and roll flat until the fruit can just
be
6. Brush with lightly beaten egg white and sprinkle with the caster sugar. Make 3 small diagonal cuts in the surface of each with a sharp knife, transfer to baking sheets and bake for 10 minutes, until golden brown. Transfer to a wire tray to cool.
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