English Eccles Cakes with Lemon and Currant Filling

Ingredients

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2 In a large mixing bowl, combine sifted flour and salt. Add chilled cubed butter and rub into the flour until the mixture resembles coarse crumbs.
3. 3 Gradually add cold water, stirring with a fork until the dough just comes together. Wrap in plastic wrap and chill for 20 minutes.
4. 4 In a separate bowl, mix currants, brown sugar, melted butter, lemon zest, lemon juice, and nutmeg to create the filling.
5. 5 Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
6. 6 Place a tablespoon of filling in the center of each circle. Fold the edges over the filling, pinching to seal, and turn seam-side down on the baking sheet.
7. 7 Flatten each cake slightly and cut two small slits on the top for steam to escape. Sprinkle with granulated sugar.
8. 8 Bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool before serving.