Eccles Cakes

• Butter, diced and frozen250g
• Plain flour350g
• Lemon juice1/2 lemon
• Iced water100ml
• Butter25g
• Currants200g
• Mixed peel50g
• Muscovado sugar100g
• Cinnamon1 tsp
• Ginger1 tsp
• Allspice1 tsp
• Lemon zest1 lemon
• Beaten egg1
• Sugar (for sprinkling)to taste

Steps · tap to check off

1. 1Pulse flour and half the frozen butter into crumbs; add lemon juice and water to form dough.
2. 2Pulse in remaining frozen butter until flecked; do not over-mix.
3. 3Roll dough to 20x30cm rectangle; fold ends to middle, then fold in half. Repeat rolling/folding 3 times, resting 15 mins between folds. 15:00
4. 4Chill dough in fridge for at least 30 minutes. 30:00
5. 5Melt 25g butter; off heat, stir in currants, peel, muscovado, spices, and zest.
6. 6Roll pastry to 3mm thickness; cut eight 12cm rounds. Fill centers with mixture, seal edges, and flip over.
7. 7Flatten rounds into ovals until fruit shows; cut two slits in tops.
8. 8Brush with egg, sprinkle sugar, and bake at 220°C (425°F) until dark golden.