Eccles Cakes

• quick flaky pastry, made using 8 oz (225 g) plain flour
• milk,

Roll out the prepared pastry very thinly on a lightly floured work surface. Leave pastry to rest for a few minutes while preparing the filling. Melt the butter in a saucepan over low heat. Draw off the heat and stir in the brown sugar, candied peel, currants and mixed spice.

Using a 4 inch (