Easy Eccles cakes
"These classic British pastries are filled with currants, citrus peel, lemon and spice. Try our foolproof method for a crispy, sugar-sprinkled finish..."
INGREDIENTS
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50g butter
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100g light muscovado sugar
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175g currant
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50g mixed peel
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zest 2 lemons
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1 tsp ground cinnamon
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2 pinches ground cloves
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1 egg white
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2 tbsp granulated sugar , for sprinkling
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175g butter , in one block
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225g plain flour
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