North England Tea Cakes
2 Tablespoons Butter
2 Cup Walnuts Chopped
3 Tablespoons Rice Crispies
1 Teaspoon Cinnamon
¾ Cup Brown Sugar
½ Teaspoon Allspice
Pinch of Nutmeg
½ (17.5 Ounce) Package Frozen Puff Pastry, Thawed
1 Egg White, Beaten
¼ Cup White Sugar For Decoration
Step 1 Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
Step 2 In a small saucepan over medium heat, melt butter. First 5 ingredients, (holding out crispies and nuts to side). Stir until sugar is dissolved and mixture is well coated. Remove from heat and fold in the nuts and cereal.
Step 3 On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
Step 4 Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
Step 5 Bake in preheated oven 15 minutes, until golden. 8 Cakes