Eccles Cakes - the Classic British Tea Cake!

Recipe by kitty.rock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • To make the filling, melt the butter in a small saucepan. Mix into this the other filling ingredients. Set aside.
  • Roll the pastry out to about 1/8 inch thick onto a floured surface. Use a 4” pastry cutter to cut discs of pastry.
  • Put a teaspoon of the filling into the middle of one disc.
  • Brush half of the edge of this disc with water. Bring up all the sides of the disc to the middle (above the filling), and press tightly to seal.
  • Turn the cake over on the work surface, and gently roll it to about 1/4” to 1/2” thick. Pat into a rough round shape.
  • Repeat for the remaining pastry discs.
  • Place disks on a non-stick baking sheet (a greased sheet, or one with parchment paper). Using a sharp knife, make 3 diagonal cuts through the top of each cake. Brush the top of each cake with the egg, and sprinkle a little white sugar over.
  • Bake for 15 minutes, or until the top is golden brown and the cake has risen. Remove from the oven and cool on a wire rack.
  • Serve with your afternoon tea!
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