British Recipes > Chorley Cakes
1/2 cup currants
confectioner's/icing sugar
milk
(see measure conversions for more information)
- Cut into four circles using a small plate as a guide.
- Place the currants in the centre of the circles.
- Sprinkle with icing sugar.
- Moisten the edges with milk and fold together.
- Press and roll until the currants show through the pastry.
- Brush on top with a little milk.
- Bake in a moderate oven for around 30 minutes.
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Comment Script
How to make Chorley cakes:
Chorley Cakes are a typical regional speciality, very similar to other regional cakes such as Eccles Cakes and Banbury Cakes and more widespread cakes such as Hot Cross Buns (in as much as they were a sweet pastry combined with dried fruit). Traditionally they were baked for religious festivals, often by specially appointed bakers.
Ingredients
shortcrust pastry1/2 cup currants
confectioner's/icing sugar
milk
(see measure conversions for more information)
Method
- Roll out the pastry into an oblong approx. 1/4" thickness.- Cut into four circles using a small plate as a guide.
- Place the currants in the centre of the circles.
- Sprinkle with icing sugar.
- Moisten the edges with milk and fold together.
- Press and roll until the currants show through the pastry.
- Brush on top with a little milk.
- Bake in a moderate oven for around 30 minutes.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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