3 Hours 30 - minutes
|Per 100g||Per Serve|
|Saturated Fat (g)||11.9||11.0|
110g butter straight from the refrigerator
1 tsp xanthan gum
¼ tsp fine salt
50g cold water
1 tsp lemon juice
55g soft brown sugar
30g mixed peel
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
½ lemon - grated zest of, plus 1 tsp of lemon juice
1 egg white
Caster sugar to sprinkle on top
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1. Sift the flour mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter, rub into the mix until the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.
2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 mins in the fridge or 15 – 20 minutes in the freezer.
3. Dust the work surface with flour mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cms width x 30cm length Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quite rough!
4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling film and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down roll out to use in the Eccles Cakes.
5. Pre-heat your oven to 200°C/180°C fan/Gas 6.
6. Melt the butter and add the rest of the filling ingredients, leave to cool.
7. Cut out 6 x 12.5cm rounds from the puff pastry. Chill for 15-20 minutes.
8. Place a good heaped teaspoon of filling into the centre of each puff pastry circle, pull the pastry around the filling and squeeze together to seal. Place the ball shape onto a parchment lined baking sheet, flatten with a rolling pin until the fruit just starts to appear through the pastry.
9. Beat the egg white until frothy, brush the tops of the Eccles Cakes with the egg wash and sprinkle with sugar. Make 3 small parallel cuts on the top of each Eccles Cake.
10. Return to the fridge to chill again for 20 mins.
11. Bake in your pre-heated oven for 20-25 mins until golden brown.