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07 Sep 2011

gooseberry planc cakes

gooseberry planc cakes recipesgooseberry planc cakes   ingredientsgooseberry planc cakes  healthy recipesGoogle
Categories: General Recipes
Author: Admin

gooseberry planc cakes


gooseberry planc cakes

For the pastry:
85g plain flour
85g wholemeal flour
A pinch of salt
40g butter or margarine
40g white fat

For the filling:
280g gooseberries (fresh or frozen)
2 tablespoons granulated sugar
Caster sugar for sprinkling
A 9 cm plain round cutter

Mix the flours and salt in a mixing bowl.
Rub in the fats until the mixture resembles breadcrumbs.
Add about four tablespoons of icy water and mix to form a soft dough.
Knead lightly then wrap and chill.
Top and tail the gooseberries.
Put into a pan with the sugar and a tablespoon of water (omit the water if using frozen fruit).
Stir gently then cook until the gooseberries have softened and a light syrup has formed.
Cool.
Roll out the pastry fairly thinly on a floured work surface and cut out 10 circles re rolling the trimmings as necessary.
Divide the gooseberries between 5 of the pastry circles.
Dampen the edges with water then cover with the remaining circles.
Seal the edges of the pastry using the back of a round bladed knife.
Heat a griddle or frying pan and grease.
Cook the cakes over a medium heat until golden on each side turning once.
Carefully remove from the pan and sprinkle with caster sugar while still warm.

Welsh farmhouse recipe.

Makes 5


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