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English Currant Pastries

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English Currant Pastries
249
calories
Calories
0
Print
easy
Difficulty
25 min.
Preparation
Nutritions
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(3 %)
Saturated fatty acids6.32 g
Cholesterol15.26 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 8 cakes
¼ cup
cup
1 ¾ ounces
Candied peel (finely chopped)
1 teaspoon
¼ cup
8 ounces
For the glaze
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Preparation

Preparation steps

Step 1/4
Heat the oven to 230°C (210° fan) 425°F gas 7. Grease a baking tray.
Step 2/4
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.
Step 3/4
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.
Step 4/4
Brush with milk and sprinkle with sugar. Bake for about 15 minutes until golden. Cool on a wire rack.

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