Eccles Cakes

In a bowl, add the Fate Low Protein All-Purpose Mix, margarine and caster sugar and using your fingertips mix until it resembles coarse breadcrumbs.
 

Add the water to the mixture, combine into a dough. Leave to rest for 10 minutes.
 

Preheat oven to 190°C/fan 170°C/gas mark 5.

For the filling, place the butter in a saucepan, over a low heat until the butter has melted and remove from the heat.

Add the remaining ingredients and mix thoroughly.

Place the dough onto a clean, dusted work surface and knead for one minute until smooth.

Using a rolling pin, roll the pastry out between two pieces of greaseproof paper to 1/2cm thickness.

Cut out 8 circles from the pastry, using the cookie cutter.
 

Place a heaped tablespoon of mixture into the middle of each circle and gather the pastry edges around the filling to seal.

Flip over parcels to reveal the smooth bases and gently flatten into cakes using your fingertips.

Place on a baking tray and using a knife cut some lines into the top of each cake.

Brush with ProZero and bake in the oven for 15-20 mins or until golden.