Small currant-filled cakes originally from the small town of Eccles in Lancashire, where they have been made since the end of the 18th century. The recipe survived transportation to several of Britain’s colonies and they remain deservedly popular today.
1. Preheat the oven to 210˚C. Line a baking tray with baking paper.
2. Make the filling by melting the butter and mixing it with the other ingredients.
3. Roll out the pastry to 5mm thickness or use the ready-rolled sheets and cut into 10cm rounds with a cutter. Put a large teaspoonful of the filling in the centre of each round, wet the edges and pinch them together at the top to form a round package.
4. Turn the cakes over and flatten them with a rolling pin until the currants show through. Place on the prepared tray, slash two or three times across the top, brush with water and sprinkle with caster sugar.
5. Bake for about 20 minutes until golden brown. Place on a wire rack to cool.