Ingredients
1lbshortdough pastry
⅓cupwhite sugar,plus ⅛ cup for sprinkling
2tbspbutter
¾cupcurrants
1ozmixed citrus peel,candied
½tspnutmeg,ground
½tspallspice,ground
1egg white,beaten
Preparation
In a medium saucepan, combine sugar and butter. Cook over medium heat until melted. Add currants, candied peel, nutmeg and allspice. Continue to cook until heated through. Remove from heat and allow to cool.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll out pastry to a thickness of ⅛-inch. Cut into 4-inch rounds.
Place a small spoonful of filling onto center of each pastry circle, draw the edges together over the fruit and pinch to seal. Turn over, then press gently with a rolling pin to flatten the cakes.
Make a small hole or 2 small slash marks in the center of each pastry. Brush with beaten egg white, and sprinkle with white sugar. Arrange on cookie sheet.
Bake in preheated oven for 15 minutes, or until lightly browned around edges.
Serve and enjoy.
