Cur­rant cakes

Malta Independent - - CROSSWORD & FUN -


100g cur­rants Pinch of mixed spice Pinch of ground nut­meg 55g mixed peel 60g brown sugar 60g un­salted but­ter, soft­ened 3 sheets frozen puff pas­try, thawed 1 egg­white, lightly frothed Caster sugar, to sprin­kle


1. Pre­heat the oven to 200°C. Line a large bak­ing tray with bak­ing pa­per. 2. Place cur­rants, spices, peel, brown sugar and but­ter in a pan over low heat, stir­ring for 1-2 min­utes un­til but­ter melts. Cool. 3. Use a 10cm pas­try cut­ter to cut 12 rounds from the pas­try. Place 1 heaped tea­spoons cur­rant mix­ture in the cen­tre of each pas­try round. Bring up sides of the pas­try to en­close. Turn over and flat­ten slightly with a rolling pin so you can just see the cur­rants pok­ing up un­der the pas­try. 4. Place cakes on the bak­ing tray, then make 3 slits in the top of each. Brush tops with egg­white and sprin­kle with caster sugar. Bake for 20 min­utes or un­til puffed and golden. Serve warm or cooled.

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