Eccles Cakes

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I made my own Eccles cakes and I know there is a zero percent chance of anyone else making them. But if I ever had a business or something I would serve these - they were amazing!! And I'm sure you'd like them even if they wouldn't be your first choice at bakery, or even your last. Or even if you wouldn't even get them if it was the only thing left at the bakery. Originally I made these March 16, 2011. Isn't it weird how the light is so different in that other place? Well, obviously it would be, I guess. Anyway.

It's a traditional English cake, I think.

Makes 18.

500g (3 and 1/3) cups plain flour
pinch of salt
280g (1 1/4 cup) cold unsalted butter
about 1 cup water

For the Eccles mixture:

200g (1.5 cups) currants
90g (generous 1/3 cup) unsalted butter
90g (1/2 cup) brown sugar
1 rounded tsp ground ginger
2 rounded tsp ground mixed spice (I think I used cinnamon, cloves, allspice, etc)
grated zest of one lemon
shot of whisky (says optional - but it is not optional)

For glazing:
1 egg, beaten
1 tbsp caster (superfine) sugar

First make the pastry. Sift together the flour and salt, cut the butter into the flour until the pieces are about the size of almonds. Pour in just enough water to bring the dough together, adding more if you need it.

Roll out the dough to a long rectangle, about 40 cm (16 inches) long and 14 cm (5 inches) wide, and 1 cm (1/2 inch) thick. Fold the dough over into thirds. Chill for about 1 hour.

Meanwhile, make the Eccles mixture. Put all the ingredients in a saucepan and heat gently, stirring often until the butter has melted. Put aside to chill.

When you are ready to make the cakes, preheat the oven to 400.

Butter a baking tray and line it with parchment. Divide pastry into three pieces. Roll out each one to a thickness of about 5 mm (1/4 inch) and cut out circles using a large round cookie cutter, about 10 cm (4 inches) in diameter.

Put a tbsp of the Eccles mixture  in the middle of each circle and fold the dough up to cover. Turn them over and flatten into shape, being careful not to squoosh the mixture out. Cut three little slits into the surface. Place on the prepared baking tray, brush with beaten egg and sprinkle with a little caster sugar then bake the cakes for 10 - 15 minutes, until lightly golden and crisp.

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