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Chorley cake is a flattened, fruit filled pastry are best enjoyed with a cup of tea. This delicious buttery pastry surrounds a sweet currant mix and is topped with a sprinkling of caster sugar. Another great way to eat chorley cake is slightly warm with a thin layer of butter and a small piece of crumbly Lancashire cheese on the side.
Put 40g currants in a small bowl and add ½ tsp ground cinnamon. Put 4 dsp dried cherries in a cup then chop into smaller pieces with scissors. Add to the currant and cinnamon mix, stir together. Lightly flour the surface and gently roll out the ball of pastry until it is about 5mm thick. Keep moving the pastry so it does not stick to the surface.
These fruit-filled pastry cakes, hailing from Chorley, are best enjoyed with a cup of tea. The buttery pastry surrounds a sweet currant mixture and is topped with a sprinkling of caster sugar. See method To make the pastry, put the flour, baking powder and sugar in a bowl.
Put 40g currants in a small bowl and add ½ tsp ground cinnamon. Put 4 dsp dried cherries in a cup then chop into smaller pieces with scissors. Add to the currant and cinnamon mix, stir together. Lightly flour the surface and gently roll out the ball of pastry until it is about 5mm thick.
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