Eccles Cakes from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey

Ingredients

• 1 cup (225 g) cold unsalted butter, diced
• 2 tablespoons unsalted butter, at very soft room temperature
• ⅓ cup (80 ml) ice-cold water
• 2 tablespoons firmly packed light brown sugar
• Demerara sugar, for sprinkling (optional)
• 1 tablespoon brandy or Cognac (optional)
• 1 egg white, lightly whisked
• 1 teaspoon mixed spice or pumpkin pie spice
• 2 tablespoons granulated sugar
• ¼ cup (35 g) chopped mixed candied orange and lemon peel
• ¼ teaspoon grated lemon zest
• ⅔ cup (95 g) dried currants
• ¼ teaspoon grated orange zest
• ½ teaspoon salt
• 2 cups (250 g) flour, plus more for the work surface and rolling