Festive eccles cakes
- December 2016
- Makes 10
- Hands-on time 1 hour 45 min, oven time 15-17 min, plus chilling
Debbie Major gives classic eccles cakes a Christmas twist, making these the perfect addition to any festive afternoon tea.
- 19.2g (12g saturated)
- 43.3g (26.3g sugars)
fill eccles cakes generously, so this recipe makes plenty of filling. If you have any left over, use to fill mince pies.
The butter temperature is key. Leave at room temperature only until you can make a decent dent in it with your thumb, then use.
Make the pastry, wrap and chill for up to 12 hours or freeze for up to 1 month.
Make the recipe to the end of step 3 and chill, covered for up to 12 hours before baking. Wrap and freeze the unbaked eccles cakes for up to 1 month; bake from frozen, adding 5-10 minutes to the cooking time.
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