Eccles Cakes

Recipe by Olha7397
READY IN: 30mins
YIELD: 20 eccles




  • PASTRY: Mix together flour and salt.
  • Cut in lard and butter.
  • In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
  • Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
  • Wrap and chill for several hours.
  • FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
  • Cream butter with sugar; stir in spices and currants.
  • Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
  • Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
  • Turn over and flatten gently with a rolling pin to make round cakes.
  • (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
  • Cut 2 slashes in top of each.
  • Bake in 425 F.
  • oven for 10 to 15 minutes or until golden brown.
  • Makes about 20 pastries.
  • Canadian Living Cookbook.