St. John’s Eccles Cakes | TASTE

Ingredients

• 4 ½ oz unsalted butter (butter A), cold from the fridge
• 1 lb plus 2 ounces strong white flour (bread flour)
• Pinch of sea salt
• 1 c water
• 1 c unsalted butter (butter B), cold from the fridge
• 1 ¾ oz unsalted butter
• 4 oz dark brown sugar, scant
• 7 ¾ oz currants
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 3 egg whites, beaten with a fork
• Shallow bowl of caster sugar