Eccles Cakes from England

Flaky pastry 2 oz margarine/butter
4 oz currants 1 oz brown sugar
1 oz cut mixed peel


Melt butter in saucepan, add the fruit, sugar and peel and mix together. Allow the mixture to cool. Roll out pastry 1/4 inch thick and cut into large rounds with pastry cutter. Place a spoonful of filling on each round, damp edges of pastry and draw together. Turn smooth side up and roll lightly to about 3 inches across. Cut tops to show filling, brush with milk and sprinkle with sugar. Bake in a hot oven 230C / 450F / Gas mark 8 for 20 minutes.

Courtesy of:
Chris Welch and The Girl Scout Resource Center

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This page last updated December 17th, 1999