How do you make Eccles cakes?

For the pastry:

1 3/4 cups (225g) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons caster sugar

8 tablespoons unsalted butter, cold, cubed

For the filling:

1 cup/2 sticks unsalted butter, softened

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs, beaten

1/4 cup lemon zest

1/2 teaspoon vanilla extract

2 cups dried currants

Instructions:

To make the pastry:

1. In a large bowl, sift together the flour, salt, baking powder, and caster sugar.

2. Add the butter and rub it into the flour mixture until it resembles coarse crumbs.

3. Add 4-6 tablespoons of cold water, 1 tablespoon at a time, and mix until the dough comes together and forms a ball.

4. Wrap the dough in cling film and refrigerate for at least 30 minutes.

To make the filling:

1. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.

2. Beat in the caster sugar, eggs, lemon zest, and vanilla extract.

3. Add the dried currants and stir to combine.

To assemble the cakes:

1. Preheat the oven to 375°F (190°C).

2. Line a baking tray with parchment paper.

3. Roll out the pastry on a lightly floured surface to a thickness of about 1/8 inch (3 mm).

4. Using a 4-inch (10 cm) round pastry cutter, cut out circles of dough.

5. Place 1 tablespoon of the filling in the center of each circle of dough.

6. Brush the edges of the dough with water and fold the dough over the filling to form a half-moon shape.

7. Crimp the edges of the dough with a fork to seal.

8. Place the cakes on the prepared baking tray and bake for 15-20 minutes, or until golden brown.

9. Let the cakes cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Tips:

- To make sure the pastry is flaky, keep the butter cold and work it into the flour mixture quickly.

- You can use any type of dried fruit you like in the filling, such as raisins, sultanas, or cherries.

- If you don't have a pastry cutter, you can use a sharp knife to cut out the circles of dough.

- Eccles cakes are best eaten fresh, but they can be stored in an airtight container for up to 2 days.