Shortcrust pastry, made using:
2 1/2 cups of all purpose flour
1 cup of butter
1 egg yolk
Little cold water to bind.
1 cup of currants
1 cup of sugar
Make the pastry and allow to stand in the refridgerator for about 1 hour before use
Cut the pastry into 4 then shape into balls.
Roll out each ball into a round, about the size of a small dinner plate. Place a tablespoon of currants, a little sugar and a small knob of butter on top. Bring all the edges into the middle, press down hard in the centre, then roll the pastry into a round again.
Place in a hot oven on a well greased baking sheet until just turning brown.
Serve warm with butter.
Chorley Cakes ( Old Lancashire Recipe )
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