English Eccles Cakes with Lemon and Currant Filling

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 3 cup unsalted butter, chilled and cubed
• 1 cup cold water

• 1 cup currants
• 1 cup light brown sugar
• 1 tablespoon unsalted butter, melted
• 1 teaspoon lemon zest, finely grated
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon ground nutmeg

• 1 tablespoon granulated sugar

Method

1. 01
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   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. 03
   Gradually add cold water, stirring with a fork until the dough just comes together. Wrap in plastic wrap and chill for 20 minutes.
4. 04
   In a separate bowl, mix currants, brown sugar, melted butter, lemon zest, lemon juice, and nutmeg to create the filling.
5. 05
   Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
6. 06
   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. 07
   Flatten each cake slightly and cut two small slits on the top for steam to escape. Sprinkle with granulated sugar.
8. 08
   Bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool before serving.