Currant cakes

Currant cakes

from delicious.com.au
/afternoon tea, /dessert, /finger food, /morning tea
32 min
250 kcal / serving

These traditional Australian currant cakes are made of sugar, spice and all things nice.

Ingredients

  • ⅝ cupcurrants
  • mixed spice
  • ground nutmeg
  • ⅓ cupmixed peel
  • ¼ cupbrown sugar
  • 60 gunsalted butter, softened
  • 3sheets frozen puff pastry, thawed
  • 1eggwhite, lightly frothed
  • caster sugar, to sprinkle

Directions

  1. 1

    Preheat the oven to 200°C. Line a large baking tray with baking paper.

  2. 2

    Place currants, spices, peel, brown sugar and butter in a pan over low heat, stirring for 1-2 minutes until butter melts. Cool.

  3. 3

    Use a 10cm pastry cutter to cut 12 rounds from the pastry. Place 1 heaped teaspoons currant mixture in the centre of each pastry round. Bring up sides of the pastry to enclose. Turn over and flatten slightly with a rolling pin so you can just see the currants poking up under the pastry.

  4. 4

    Place cakes on the baking tray, then make 3 slits in the top of each. Brush tops with eggwhite and sprinkle with caster sugar. Bake for 20 minutes or until puffed and golden. Serve warm or cooled.