flaky or rough puff pastry using 200 g flour
flour for rolling out
2 tbsp (1 oz) 25 g butter or margarine
1 tbsp sugar
75 g currants
25 g cut mixed peel
1/2 X 2.5ml spoon Mixed Spice (All Spice / Pumpkin pie spice)
1/2 X 2.5ml spoon ground nutmeg
caster sugar (superfine granulated) for dusting
flour for rolling out
2 tbsp (1 oz) 25 g butter or margarine
1 tbsp sugar
75 g currants
25 g cut mixed peel
1/2 X 2.5ml spoon Mixed Spice (All Spice / Pumpkin pie spice)
1/2 X 2.5ml spoon ground nutmeg
caster sugar (superfine granulated) for dusting
method
1. Heat the oven to hot, 220°C, gas mark 7.
2. Roll out the pastry 5 mm thick on a lightly floured surface and cut into rounds using a 10 cm pastry cutter.
3. Cream together the fat and the sugar, add the currants, peel and spices, and place spoonfuls of the mixture in the centre of each pastry round.
4. Gather the edges of each round together to form a ball.
5. With the smooth side uppermost, form into a flat cake.
6. Make 2 cuts in the top of each cake with a sharp knife.
7. Brush with water and dust with caster sugar.
8. Put on a baking sheet and bake for 20 minutes or until golden-brown.
2. Roll out the pastry 5 mm thick on a lightly floured surface and cut into rounds using a 10 cm pastry cutter.
3. Cream together the fat and the sugar, add the currants, peel and spices, and place spoonfuls of the mixture in the centre of each pastry round.
4. Gather the edges of each round together to form a ball.
5. With the smooth side uppermost, form into a flat cake.
6. Make 2 cuts in the top of each cake with a sharp knife.
7. Brush with water and dust with caster sugar.
8. Put on a baking sheet and bake for 20 minutes or until golden-brown.
serving amount
makes 12-14
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