Ec­cles cakes

New Zealand Woman’s Weekly - - WEEKLY PEOPLE -

MAKES 10-12

For­get the dry and overly sweet ver­sions you may have had be­fore, these cakes are del­i­cate, crisp and but­tery. I rec­om­mend you do as the English do, and en­joy them with some crumbly cheese and a cup of black tea. PAS­TRY

120g high grade flour

Pinch of salt

100g but­ter, chilled

50ml iced wa­ter


½ cup currants

½ cup other dried fruit – I used sul­tanas, figs and prunes

1 tbsp brown sugar

1 tsp mixed spice

¼ tsp ground gin­ger

2 tbsp brandy or rum or

or­ange juice (op­tional)

20g but­ter, chilled

1 egg, plus milk

for egg wash

1-2 tbsp caster sugar

Aged ched­dar cheese,

to serve

1 Line a bak­ing tray with bak­ing pa­per.

2 For the pas­try, mix the flour and salt in a bowl, then grate in the chilled but­ter. Driz­zle in the iced wa­ter and mix with a but­ter knife un­til it comes to­gether as a scraggy mess, then use your hands to knead very lightly into a ball. Roll out on a floured sur­face into a rec­tan­gle three times as long as it is wide. Fold each end into the mid­dle in thirds so you have a square-ish shape, turn 90 de­grees and roll out again. Re­peat again, leav­ing it folded. Chill for 30 min­utes.

3 For the fill­ing, mix the dried fruit with the sugar, spices and liq­uid. Leave for 30 min­utes, then grate in the but­ter.

4 Pre­heat oven to 180°C fan bake. 5 Roll the pas­try out on a lightly floured work sur­face to about 5mm thick, then cut into 9cm rounds. Put a tea­spoon of fill­ing in the cen­tre of each and brush the edges with egg wash. Gather the edges to­gether to en­case the fill­ing and press to seal. Flat­ten slightly by gently press­ing. Trans­fer to a lined bak­ing tray, smooth side up. Brush with egg wash and sprin­kle with caster sugar. Us­ing a sharp knife, cut three slashes in the top of each. Bake for 20-25 min­utes un­til golden and well-risen.

6 Al­low to cool slightly. Serve with aged ched­dar and a cup of tea.

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