Method

• 1.
  Preheat the oven to 200°C. Line a large baking tray with baking paper.
• 2.
  Place currants, spices, peel, brown sugar and butter in a pan over low heat, stirring for 1-2 minutes until butter melts. Cool.

• 3.
  Use a 10cm pastry cutter to cut 12 rounds from the pastry. Place 1 heaped teaspoons currant mixture in the centre of each pastry round. Bring up sides of the pastry to enclose. Turn over and flatten slightly with a rolling pin so you can just see the currants poking up under the pastry.
• 4.
  Place cakes on the baking tray, then make 3 slits in the top of each. Brush tops with eggwhite and sprinkle with caster sugar. Bake for 20 minutes or until puffed and golden. Serve warm or cooled.