Banbury cakes

30-60 minutes 400 kcal or less afternoon tea banbury cake currant currants easy easy pastries freezable ground cinnamon honey nutmeg orange peel over an hour puff pastry quick baking recipes traditional british recipes

N/A

Makes 10

Source

Ingredients

50g unsalted butter , softened

1 tbsp English honey

½ tsp freshly grated nutmeg

½ tsp ground cinnamon

100g currants

50g candied orange peel

plain flour , for dusting

500g pack all-butter puff pastry

1 egg white , beaten

1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes

Method

Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.

Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.

Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.

When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they’re excellent spread with a little salted butter.