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Chorley Cakes ( Old Lancashire Recipe )

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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.

 

Makes 4

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