Traditional Scottish Fruit Slice – delicious
Ingredients
For the Pastry
300grm plain flour
5.2 oz (150gr) salted butter, chilled and diced
.2.6oz (75gr) ice cold water
For the filling:
500gr (3 cups )Currants
240gr ( 1 cup) Brown sugar
120 gr (.5 cup) salted butter
6 g (2 tsp) mixed spirce
caster sugar for topping
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- Place flour into a large bowl and rub in chilled butter, wuntil mixture resembles breadcrumbs
- add water and mix to bring the mixture together to a dough
- wrap the dough in cling film and fridge for at least 15 minutes – to 2 days
- Preheat oven to 180 c/365 f
- line a large lipped baking tray or dish with baking paper
- make your filling by heating butter, sugar and spice in a pan over a medium heat until combined
- add currants/Raisins etc and mix
- Divide the pastry in two and roll out to about the thicknes of a medium coin.
- Place one rolled out pastry in tray
- Spread the fruit mixture over the pastry
- Roll out the second piece of pastry and place ontop o fruit.
- press down edges to seal.
- make a few fork holes or wee slits inot the pastry to let the air out.
- sprinkle on top with caster sugar
- bake for 40 – 50 minutes or until golden brown in colour
- leave to cool before slicing.
Tips
Some use puff pastry instead of shortcrust pastry
Sometimes I add in grated apple
I usually just purchase the pastry – I’m getting lazy!
Serve with cream or ice cream as a dessert! That’s how my Mum loves it