Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. They are a haitian hot chocolate recipe relative of the more widely known Eccles cake, but have some significant differences. A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry, whereas an Eccles cake uses flaky puff pastry, which after baking is normally a deeper brown in colour.
The other difference is that the currants in the Eccles cake are often concentrated together in the middle while in the Chorley cake the fruit is usually evenly distributed. It is not uncommon to see some sugar added to the fruit, or sweeter raisins or sultanas used. Locals often refer to Chorley cake as Fly Pie. Also related to the Chorley cake is East Lancashire’s “Sad Cake”, made to a similar recipe. The sad cake was a filler for eating either after one’s sandwiches or as a separate tea break snack during the working day in the cotton mills and coal mines of Lancashire. A spread of margarine, butter or even jam was placed on top. It may be eaten with sandwiches of jam and crumbly soft Lancashire cheese.
The October “Chorley Cake Street Fair”, restarted in 1995, promotes the cakes, with a competition for local bakers to produce the largest ever Chorley cake. Return of the Chorley cake street fair”. 00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links which won’t change your price but will share some commission. Try out this Italian Biscotti Recipe that comes straight from Italy! This recipe will teach you the step-by-step perfect method for creating delicious, toasted, cozy biscotti.
We have a family cookbook that compiles all of our very favorite recipes and family traditions so that they are never lost! This Italian Biscotti Recipe came from my great grandmother, who passed it down to my grandmother, who passed it down to my aunties, who passed it down to me. I hope you enjoy this recipe and that it similarly becomes part of your holiday traditions in the years to come. Perfect for Breakfast or Dessert: We love eating our biscotti for dessert, but one of the very BEST ways to eat this cookie is actually at breakfast! Biscotti tend to be very hard and crumbly, but dipping them in your coffee, hot chocolate, or milk, softens them up to be just perfect. Anise Seeds: Anise seeds bear a vague taste resemblance to liquorice.
You can find anise seeds in the spice section of your grocery store. Sugar: I use white, granulated sugar. I have not experimented with other types of sugar. Cream butter and sugar well with an electric mixer. Add sour cream, well-beaten eggs, and anise seeds, mixing between each ingredient.
In a separate bowl, mix flour, baking soda, and baking powder. Divide the dough into 3 loaves. Wet fingers very lightly to shape dough without it sticking to your hands. Put all 3 loaves on one pan. Remove from the pan and let cool on a cooling rack.
Lay sliced biscotti on a cookie sheet and bake for 15 minutes until brown, then turn over and bake for another 4. Serve dipped in chocolate or dunk in coffee if you so desire. Expert Tips If you do not have or do not want to use Anise seeds, you can also opt to sub in almond extract. About 1-2 tsp of almond extract should work in their place. Use a serrated knife to cut the biscotti into their shapes. When shaping the dough into loaves, wet your hands with a small amount of water.