Gluten Free English Chorley Cakes

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Gluten Free English Chorley Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
277
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie277 kcal(13 %)
Protein1.3 g(1 %)
Fat13.26 g(11 %)
Carbohydrates38.48 g(26 %)
Sugar added4.37 g(17 %)
Roughage0.73 g(2 %)
Vitamin A60.11 mg(7,514 %)
Vitamin D0 μg(0 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.05 mg(0 %)
Vitamin B₆0.01 mg(1 %)
Folate0.26 μg(0 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C19.45 mg(20 %)
Potassium41.5 mg(1 %)
Calcium47.89 mg(5 %)
Magnesium3.07 mg(1 %)
Iron0.61 mg(4 %)
Zinc0.04 mg(1 %)
Saturated fatty acids8.06 g
Cholesterol50.08 mg
Author of this recipe:

Ingredients

for
8
Ingredients
¼ cup
¾ cup
¾ cup
finely chopped Candied peel
¼ cup
8 ounces
gluten-free Pie crust (shortcrust pastry)
milk (for brushing)

Preparation steps

1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a large baking tray.
2.
Place the butter, currants, candied peel 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 8cm|3 1/2" rounds. Re-roll the trimmings if needed.
4.
Place about a teaspoon of the currant mixture in the middle of each round. Brush the edges of the rounds with water, then gather the pastry around the filling and squeeze it together. Turn them over and pat or roll into smooth rounds.
5.
Place on the baking tray. Cut 2 slits in each cake, then brush with milk.
6.
Bake for 15-20 minutes until golden. Place on a wire rack to cool.