The Clayton Cookbook             





Ingredients & Cooking Instructions



225g (8oz) plain flour  

115g (4oz) hard margarine                        

water to mix




170g (6oz) currants

 55g (2oz)  finely chopped dried mixed peel

 1 tablespoon soft brown sugar

 30g (1oz) butter

 1/4 teaspoon ground nutmeg

 1/4 teaspoon mixed spice


Rub margarine into the flour until it resembles breadcrumbs. Add water slowly until the mixture binds together. Cover and leave for 30 minutes in a cold place.

In a saucepan, slowly melt the butter, remove from the heat and add the currants, spices and brown sugar. Mix well and allow to cool, then stir in the chopped mixed peel.

Grease a baking tray, preheat the oven to 200 degrees C. Roll out the pastry on a floured surface until it is 6mm thick.

Use a saucer to cut into rounds with a sharp knife. In the centre of each round, place a heaped tablespoonful of filling. Dampen the edges of the pastry with water and carefully bring the edges in until they meet in the centre.

Use a rolling pin to roll the cakes gently until the filling can just be seen through the pastry. Prick the surface with a fork.

Transfer carefully to a baking tray and bake in the preheated oven for 20 minutes until lightly browned.


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