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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My first encounter with these lovely little cakes was in Bristol, England almost 20 years ago. They were so delicious and light and different than what I had been accustomed to for dessert. But with a cup of tea, these little treaties will soon be your favorites too! I hope you will try them just once. Ingredients:
1 (12 ounce) package puff pastry |
2 ounces butter |
4 ounces brown sugar |
4 ounces currants |
1/2 teaspoon mixed spice |
1/4 teaspoon nutmeg |
milk (for glazing top) |
sugar (for glazing top) |
Directions:
1. Roll out puff pastry on lightly floured board.
2. Cut dough into 24, 3-inch rounds.
3. In a mixing bowl, cream sugar and butter until light and fluffy.
4. Mix in currants and spices.
5. Place 2 tsp of mixture on each circle.
6. Brush edges of each circle with milk to glue the top to the bottom.
7. Place another round of dough on top pressing the edges firmly all around.
8. Brush tops of each cake with milk and sprinkle on a bit of sugar.
9. Preheat oven to 425 degrees and bake until brown and crispy (12- 15 minutes).
10. Remove from oven and cool on wire rack.
11. Makes 12 Eccles cakes.
12. Enjoy!
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