English Currant Pastries

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English Currant Pastries
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
249
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie249 kcal(12 %)
Protein2.29 g(2 %)
Fat16.6 g(14 %)
Carbohydrates23.33 g(16 %)
Sugar added4.37 g(17 %)
Roughage0.65 g(2 %)
Vitamin A53.95 mg(6,744 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.63 mg(14 %)
Vitamin B₆0.01 mg(1 %)
Folate22.37 μg(7 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C17.03 mg(18 %)
Potassium55.05 mg(1 %)
Calcium23.52 mg(2 %)
Magnesium7.32 mg(2 %)
Iron1.02 mg(7 %)
Zinc0.18 mg(2 %)
Saturated fatty acids6.32 g
Cholesterol15.26 mg
Author of this recipe:

Ingredients

for
8
Ingredients
¼ cup
cup
1 ¾ ounces
Candied peel (finely chopped)
1 teaspoon
¼ cup
8 ounces
For the glaze
How healthy are the main ingredients?
Currantsugar

Preparation steps

1.
Heat the oven to 230°C (210° fan) 425°F gas 7. Grease a baking tray.
2.
Place the butter, currants, candied peel, spice and sugar in a small pan and heat gently until the sugar has dissolved and the butter has melted. Mix well and leave to cool.
3.
Roll out the pastry thinly and cut into 10 cm|4" rounds. Put a large teaspoonful of the mixture in the centre of each round and fold in the edges to enclose the mixture. Turn the pastry rounds over and press gently with a rolling pin to flatten them. Cut 3 slits in the top of each cake and place on the baking tray.
4.
Brush with milk and sprinkle with sugar. Bake for about 15 minutes until golden. Cool on a wire rack.