The Great British Eccles Cake Recipe

Directions:

1. Sift the flour and salt together in a large bowl.
2. Dice 1/2 of the chilled butter; rub it into the flour using your hands.
3. Add just enough cold water (4-5 tablespoons) to bring it together into a soft dough.
4. Cover with cling film and chill for 30 minutes.
5. On a lightly floured surface, roll the dough into an oblong approx 20cm x 10cm.
6. Cut the remaining chilled butter into thin slices; cover the middle third of the dough with 1/3 of the slices; fold the unbuttered thirds of dough over the buttered third; first one, then the other, making a square.
7. Cover and chill for 15 minutes.
8. Repeat two more times, turning the block of dough 90 degrees each time and chilling between each rolling.
9. Repeat two more times without the butter; chill for 30 minutes.
10. Preheat oven to 240°C /465°F/ gas mark 8.
11. Line a sheet with parchment paper.
12. Cream together 1 oz soft butter and caster sugar; add currants, candied peel and nutmeg.
13. Roll out the pastry until 1/4 thick.
14. Cut out 12 x 7cm discs.
15. Spoon the filling into the centre of each disc.
16. Brush the edges with water, then pull the edges into the centre and pinch them together to seal.
17. Turn cakes over; place on the baking tray.
18. Push cakes down lightly to slightly flatten them.
19. With a sharp knife make three short incisions in the top of each cake.
20. Brush tops with a little milk; sprinkle liberally with granulated sugar.
21. Bake for 10 to 12 minutes or until edges turn golden brown.