Added by Julian | Mon 30 May 2011 @ 11:02
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
225g ( 8oz ) Plain Flour plus extra for dusting
1 tsp freshly grated nutmeg
Zest of a Orange
115g (4 oz ) unsalted Butter softened
50 g (1 3/4 oz ) soft Brown sugar
75 ml water ( 2 1/2 oz )
100g currents ( 5 1/2 oz )
25 ml ( fl ) milk )
Icing sugar for dusting
Preheat the oven to 200 C/400 F /Gas mark 6
1) Sift the flour and nutmeg into a large bowl,add the butter and sugar,and mix with your
your fingers or use a wood spoon if you like,until the texture is like breadcrumbs.
2) Turn the mixture out on a lightly floured surface and make a well in the center.Add the water to the well,and gradually work the the flour mixture into form a dough.The rule of the thumb is not to make the dough too wet.Next knead in the currents.Add a small amount of zest from a orange.
3) Dust the surface lightly with more flour and roll the pastry out to form a slap about 1cm(1/2 in) thick.Then using a rolling pin neat the edges.Try and form the slab into a neat square.
4) Place on a baking sheet,brush with the milk,and bake in the oven for about 20 minutes.
5) When cooked,remove from the oven,then dust all over with icing sugar,i use a sift to make it easier.Then cut into slices of whatever you want and leave on a rack to cook.