1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes
Cream the butter and honey together
with the spices. Add the currants and the
candied peel and mix well. On a lightly
floured surface roll out the pastry to the
thickness of a £1 coin and cut out 10 x
10cm circles, re-rolling any trimmings.
Divide the filling between the circles.
Bring up the edges of the pastry to
enclose the filling and crimp the edges
of the pastry together to look like little
purses. Turn the parcels over, with the
folds underneath. Roll each parcel out
gently to an oval shape, taking care not
to expose the filling.
Heat the oven to 180C/160C fan/gas 4.
Place the cakes on a baking sheet lined
with non-stick paper. Brush with the egg
white and sprinkle with sugar. Cook for
25-30 mins until cooked and crispy. Turn
the oven down if the tops brown too quickly.
When cooked, transfer to a wire rack
and allow to cool a little before eating.
When cold, they’re excellent spread
with a little salted butter.