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.

Currant cakes Recipe | Only Recipes