• Preheat the oven to 425° F. Position the oven rack in the center of the oven. Line a large baking sheet with parchment paper.

Make the filling:

• Heat the 2 tablespoons butter, unsalted in a medium saucepan over medium-low heat. When the butter is melted stir in the 1½ cup dried currants, the ¾ cup granulated sugar and ¾ teaspoon mixed spice Add two tablespoons of water and stir until the sugar is dissolved and the fruits are coated.
• Cook the mixture until the fruit is softened, about 5 minutes. If the mixture gets too thick stir in a little more water. Remove the pan from heat and set aside, allowing the filling to cool to room temperature.

Prepare the dough:

• On a lightly floured surface roll out half of 1 All-Butter Pie Crust Recipe, chilled to a thickness of ¼-inch. Cut out 5-inch circles from the dough using a cookie cutter, small bowl, or whatever you have on hand as a guide.
• Continue with the second half of the dough, re-rolling the scraps as necessary until all the dough is used.

Fill the cakes:

• Place a heaping tablespoon of currant filling into the middle of a dough circle. With floured hands pull up the edges of the circle to the center to make a little pouch. Pinch the dough at the top to seal it, and tuck the seam down.
• Carefully turn the cake over in your hand and gently push it down to flatten it. Place the cake on the prepared baking sheet.
• Repeat with the rest of the dough circles, placing them on the baking sheet about 2 inches apart.
• Use a very sharp paring knife to cut two or three parallel slits in the top of each cake.
• Beat the 1 egg white in a small dish with a whisk. Brush each cake with the beaten egg white. Sprinkle the ¼ cup decorating sugar over the tops.
• Bake the cakes for 13 to 15 minutes, until the tops are lightly browned. Transfer the finished cakes to a cooling rack.
• The cooled Eccles Cakes can be stored in an airtight container at room temperature for up to 5 days. Makes 15 Eccles Cakes.

To make your own Mixed Spice:

• Whisk together the following: 4 teaspoons ground cinnamon, 2 teaspoons ground coriander, 1 teaspoon ground allspice, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground black pepper.
• Pour the Mixed Spice into a small container or spice jar and cover it tightly. This makes about three tablespoons in total; use ¾ of a teaspoon in the Eccles Cakes recipe and store the rest with your spices for future recipes.