Banbury Cakes

Name: Banbury Cakes
Ingredients: 1/2 pound Dried currants (Cleaned and dried.); 1/4 pound Semolina (Originally 'soji'.); 1/4 pound Butter (Softened.); 1/4 pound Ratafia biscuits or Amaretti cookies (Originally 'ratafia cakes'. Use amaretti cookies as a modern substitute.); 3 ounces Candied orange peel (Originally '7 tolas'. Finely chopped.); 3 ounces Candied citron peel (Originally '7 tolas malunga'. Finely chopped.); 1 tablespoon Ground spices (Cardamom, Nutmeg, Mace) (Originally '1 tola' mixed. Use equal parts of each.); 2 pounds Puff pastry (Or 2 standard packages/sheets. Originally called for homemade paste using 1 lb flour.); 2 tablespoons Powdered sugar (For dusting.); 2 tablespoons Water (For sealing pastry.)

These traditional Banbury Cakes feature a flaky, golden puff pastry casing filled with a rich, aromatic mixture of currants, candied citrus peels, and warm spices. The unique addition of crushed ratafia biscuits and semolina creates a dense, flavorful interior that contrasts perfectly with the crisp, buttery pastry layers. Sweet, spicy, and satisfying, these rectangular pastries are best enjoyed warm from the oven with a dusting of powdered sugar.

Ingredients

1/2 pound Dried currants (Cleaned and dried.)
1/4 pound Semolina (Originally 'soji'.)
1/4 pound Butter (Softened.)
1/4 pound Ratafia biscuits or Amaretti cookies (Originally 'ratafia cakes'. Use amaretti cookies as a modern substitute.)
3 ounces Candied orange peel (Originally '7 tolas'. Finely chopped.)
3 ounces Candied citron peel (Originally '7 tolas malunga'. Finely chopped.)
1 tablespoon Ground spices (Cardamom, Nutmeg, Mace) (Originally '1 tola' mixed. Use equal parts of each.)
2 pounds Puff pastry (Or 2 standard packages/sheets. Originally called for homemade paste using 1 lb flour.)
2 tablespoons Powdered sugar (For dusting.)
2 tablespoons Water (For sealing pastry.)

Instructions

1Clean, wash, and thoroughly dry the currants. Crush the ratafia biscuits (or amaretti cookies) into a fine powder resembling flour.
2In a large bowl, combine the dried currants, semolina, softened butter, crushed biscuit powder, chopped candied orange and citron peels, and the ground spice mixture (cardamom, nutmeg, and mace). Mix thoroughly until well combined.
3Preheat oven to 400°F (200°C). Roll out the puff pastry into two equal square sheets. Place one sheet on a baking surface. Spread the prepared filling evenly over this sheet, leaving a clean 1-inch border around all four edges. Brush the empty border with water.
4Place the second sheet of pastry carefully over the filling, aligning it with the bottom sheet. Press the edges firmly to seal them together. Using a sharp knife, score or cut through the top pastry to mark individual cakes approximately 2 inches wide and 3 inches long. Do not separate the pieces yet; keep them together on the tray.
5Bake in the preheated hot oven (400°F / 200°C) for 20-25 minutes until the pastry is puffed and golden brown. Remove from the oven and, while still hot, cut along the previously marked lines to separate the individual cakes. Dust generously with powdered sugar using a sieve.