Shortcrust Pastry Eccles Cakes

Ingredients

• 250g plain flour
• 125g butter
• 1 teaspoon of sugar
• Pinch of salt
• 3-4 tablespoons of cold water
• 200g of dried fruit
• 50g of brown sugar
• 1 teaspoon of mixed spice
• 1 tablespoon of brandy or rum

Directions

1. Preheat the oven to 200C/400F.
2. In a bowl, combine the flour, butter, sugar and salt.
3. Rub the butter into the flour until the mixture resembles breadcrumbs.
4. Add the cold water and mix until the mixture comes together to form a dough.
5. Roll out the dough on a lightly floured surface and cut out circles using a cookie cutter.
6. Place the circles of dough on a greased baking tray and set aside.
7. In a bowl, combine the dried fruit, brown sugar, mixed spice and brandy or rum.
8. Spoon the mixture into the centre of each circle of dough.
9. Fold the circles of dough in half and press the edges together to seal them.
10. Bake the Eccles cakes for 30 minutes, until golden brown.
11. Remove from the oven and serve warm or cold.

Interesting Facts

• Eccles cakes are believed to have originated in the town of Eccles in England.
• They were traditionally made with beef suet as well as dried fruit.
• Eccles cakes are often served with a cup of tea.
• They can also be served with a dollop of clotted cream or ice cream.