Helen'S Eccles Cakes - cooking recipe

Ingredients

pastry for 2 (9-inch) crusts
1/2 c. sugar
1 Tbsp. flour
1 1/2 Tbsp. butter
1/4 tsp. cinnamon
pinch of salt
1 1/2 c. washed and drained currants
1/2 c. water
granulated sugar

Preparation

Preheat oven to 425\u00b0.
Roll out half of pastry and fit it in the bottom of a 9-inch square pan.
Roll out remaining pastry to the same size and place on a baking sheet.
Bake both crusts about 12 minutes until browned.
Cool.
Combine 1/2 cup sugar, flour, butter, cinnamon, salt, currants and water in a heavy pan and cook until thickened.
Pour mixture into pan with crust on the bottom. Top with second crust.
Sprinkle with a little water and sprinkle with sugar.
Refrigerate before cutting into squares with a sharp knife.
Serves 8 or 9.