{"id":737,"date":"2015-09-26T20:52:34","date_gmt":"2015-09-26T19:52:34","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=737"},"modified":"2020-02-29T23:30:56","modified_gmt":"2020-02-29T22:30:56","slug":"current-squares","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/current-squares\/","title":{"rendered":"Current Squares"},"content":{"rendered":"

Pastry-
\n12oz plain flour
\n6oz butter
\npinch salt
\nCold water<\/p>\n

filling-
\n6oz currents
\n2oz peel
\n2oz brown sugar
\n1 grated apple
\n1\/2tsp mixed spice
\n1 lemon rind
\n1-2tsp lemon juice
\n1oz butter<\/p>\n

Make a short crust pastry, and roll 1\/2 into a 12″x8″ swiss roll tin<\/p>\n

mix filling and spread evenly on the pastry<\/p>\n

cover with other 1\/2 of pastry & prick with fork<\/p>\n

bake in a moderate oven for 25-35mins, dust with castor sugar and cut into squares whilst still hot.  allow to cool before removing from tin.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pastry- 12oz plain flour 6oz butter pinch salt Cold water filling- 6oz currents 2oz peel 2oz brown sugar 1 grated apple 1\/2tsp mixed spice 1 … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[218],"tags":[46],"class_list":["post-737","post","type-post","status-publish","format-standard","hentry","category-tray-bakes","tag-traditional"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t