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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 tablespoons milk
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, allspice, and salt.
3. Add the chilled butter to the bowl and use your fingers to rub it into the flour mixture until it resembles breadcrumbs.
4. Stir in the currants and candied peel.
5. Add the beaten egg and milk to the mixture and stir until it forms a dough.
6. On a floured surface, roll out the dough to a thickness of about 1/4 inch.
7. Cut the dough into circles using a cookie cutter or the rim of a glass.
8. Place the circles onto a baking sheet 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 12-16 cakes
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 27g
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 teaspoon of ground ginger for a spicier flavor.
- Replace the currants with chopped nuts for a nutty version.
- Add a tablespoon of orange zest for a citrusy twist.
Tips and tricks:
- Chill the butter before using it to make the dough.
- Use a pastry brush to brush the milk onto the tops of the cakes for an even coating.
- Store the cakes in an airtight container for up to 3 days.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cakes on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle with a little cinnamon or nutmeg.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
These cakes are perfect on their own as a snack or dessert.
Troubleshooting advice:
If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Chorley cakes originated in the town of Chorley in Lancashire, England in the 19th century. They were traditionally made with currants and spices and were a popular snack for workers in the local mills.
Flavor profiles:
These cakes are sweet and spicy with a hint of citrus.
Serving suggestions:
Serve warm or at room temperature with a cup of tea or coffee.
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Region: British