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Citrus eccles cakes
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Despite being called cakes, there is not a crumb of sponge in sight here. These crisp puff pastry treats hail from Eccles in Lancashire and encase a treasure chest of currants, candied peel, orange zest and spices.

Put the currants, candied peel, butter and sugar in a small pan and heat gently to melt the butter. Add the spices and orange zest and stir everything together. Cool a little.


Citrus eccles cakes


Preheat the oven to 220⁰C/425⁰F. Unroll the puff pastry on a lightly floured board. Use a 10 cm. plain cutter to stamp out six rounds.

Divide the currant mixture among the rounds, leaving about a 2,5 cm. border. Brush the edges with water and bring the pastry up and around the mixture, sealing the dough together and shaping it into a small round. Turn it over, with the seal underneath, and put on a baking tray lined with greaseproof paper. Use a knife to cut two holes in the top of the pastry, then brush with water, sprinkle with sugar and bake for 15-20 minutes until golden and crisp.



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