Fruit Slice, Currant Square or Fly Cemetery Recipe
An afternoon teas favourite currant squares.
Equipment
Ingredients
Pastry
- 300 g Plain Flour
- 150 g Salted Butter (cold)
- 75 g Ice Cold Water
Filling
- 500 g Currants
- 120 g Butter
- 240 g Brown Sugar
- 2 tsp Mixed Spice
- Caster Sugar (For topping)
Instructions
- Rub the butter into the flour until it resembles breadcrumbs, slowly adding water until it forms a dough. Wrap in clingfilm and chill for at least 15 minutes. Preheat oven to 160 degrees fan/180 degrees. Line a baking tray with baking paper.
- Make the filling by heating butter, sugar and spice in a pan over medium heat until melted. Add currants and mix thoroughly.
- Divide the pastry into two and roll out the 1st piece of pastry evenly to cover your baking tray. Place the first piece of pastry on the baking sheet, add the currant mixture and evenly spread it until it covers the pastry base.
- Roll out the 2nd piece of pastry, place it on top, and tuck in on all sides.Put in oven and bake for 30 to 40 mins or until golden.
- Remove from oven and immediately sprinkle caster sugar on top. Leave to cool and slice into squares.
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Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 452kcalCarbohydrates: 71gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 163mgPotassium: 403mgFiber: 3gSugar: 20gVitamin A: 564IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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