Banbury Cakes
Selasa, 11 Februari 2020

Banbury Cakes
ingredients:
- 500g all butter puff pastry (1 pound) chilled
- 120g demerara sugar (3/4 cup, turbinado sugar)
- 60g butter (1/4 cup)
- 120g sultana raisins (scant cup)
- 120g Zante dried currants (scant cup)
- 60g mixed candied peel, finely chopped (1/2 cup)
- 1 tsp freshly grated nutmeg
- 1 tsp mixed spice (see note)
- 75g granulated sugar (1/3 cup)
instructions:
- Preheat the oven to 200*C/400*F/gas mark 6. Line two baking sheets with baking parchment. Set aside.
- Measure all of the fruit, spices, peel and butter into a bowl along with the demerara sugar. Mix well together, using your hands, until the mixture begins to clump and you can shape it into balls. Shape into 9 evenly sized balls.
- Roll the chilled puff pastry out on a lightly floured surface to a 15 inch square, no more than 1/8 inch thick. Cut into nine 5-inch squares. Place a ball of fruit filling into the centre of each square. Bring four corners up over the filling to meet in the middle and pinch shut. Pinch all of the 4 sides shut as well. Flip over and lightly flatten into a circle in the palm of your hand. Using a rolling pin, with the folds on the bottom, gently roll into circles which are 4 inches in diameter, and about 1/2 inch thick.
- Brush the tops lightly with some water. Measure the granulated sugar into a bowl and lightly press the wet tops of the cakes into the sugar.
- Place onto the baking sheets, leaving plenty of space in between. Using a sharp knife, make three slashes into the top of each.
- Bake in the preheated oven for 25 minutes. Allow to cool on the baking sheets. Best eaten on the day.
NOTES:
MAKE YOUR OWN MIXED SPICE:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.