Eccles Cakes

These pastries are traditional for tea in northern england. You can add candied fruit peel to the currants.

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 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.

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.

all-purpose flour, salt, lard, butter, egg, lemon juice, water, dried currant, brown sugar, nutmeg, allspice, granulated sugar