Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup caster sugar
- 1/2 cup currants
- 1/4 cup candied peel
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg, beaten
- 2 tbsp milk
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking tray
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the flour, sugar, cinnamon, nutmeg, and salt.
3. Add the chilled butter to the bowl and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
4. Stir in the currants and candied peel.
5. Add the beaten egg and milk to the bowl and mix until it forms a dough.
6. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
7. Cut the dough into circles using a 3-inch cookie cutter.
8. Place the circles on a baking tray lined with parchment paper.
9. Brush the tops of the circles with a little milk.
10. Bake in the preheated oven for 15-20 minutes, or until golden brown.
11. Remove from the oven and allow to cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12-14 cakes
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 28g
Protein: 3g
Substitutions for ingredients:
- Currants can be substituted with raisins or sultanas.
- Candied peel can be substituted with chopped dried apricots or cranberries.
Variations:
- Add a tablespoon of orange zest to the dough for a citrusy twist.
- Replace the currants with chopped dates for a sweeter flavor.
- Add a tablespoon of brandy to the dough for an adult twist.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough, as this can make it tough.
- Use a pastry brush to brush the milk onto the cakes for an even coating.
Storage instructions:
Store the cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cakes in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Serve the cakes on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle some chopped nuts or dried fruit on top of the cakes.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
These cakes are perfect on their own, but can also be served with a side of fresh fruit.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients.
Food history:
Chorley cakes are a traditional pastry from the town of Chorley in Lancashire, England. They were first made in the 19th century and were originally filled with currants, raisins, and candied peel.
Flavor profiles:
These cakes have a sweet and spicy flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the cakes warm or at room temperature with a cup of tea or coffee.
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Region: British