Banbury Cakes

Ingredients

• 1 pound dough
• 1 pound butter
• good moist sugar
• a little brandy
• clean-washed currants
• sugar
• candied peel
• a few drops essence of lemon

Instructions

1. Take a pound of dough made for white bread and roll it out. Add bits of butter upon it as you would for puff paste, working in a pound of butter total. Roll it out very thin and cut into oval pieces according to your desired cake size.
2. Mix good moist sugar with a little brandy, sufficient to wet it. Mix clean-washed currants with this sugar mixture. Put a little of this filling upon each piece of paste, then close them up.
3. Lay the cakes seam-side down on the tin they are to be baked upon, keeping them separate from one another. Bake them at a moderate temperature.
4. When taken out of the oven, sift sugar over them. Some candied peel or a few drops of essence of lemon may be added to the filling if desired.