Brunei Cakes

• 100 g sultanas
• 1 teaspoon ground ginger
• 50 g glace ginger
• 25 g butter
• 50 g demerara sugar
• 1/2 tablespoon golden syrup
• 1 tablespoon water
• 500 g puff pastry
• 2 tablespoons milk

1. Pre-heat the oven to 425u0b0F/220u0b0C and line a baking tray with greaseproof paper.
2. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
3. Allow to cool to room temperature.
4. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
5. Place a rounded desert spoon of the cool filling onto centre of each pastry disc
6. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
7. Turn over, then press gently with a rolling pin to flatten the cakes - the fruit should just show through the top layer of pastry.
8. With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
9. Brush with milk and sprinkle with a little extra Demerara sugar
10. Bake in a hot oven for 20 minutes (425u0b0F/220u0b0C) or until lightly browned round the edges
11. Place on a wire rack and allow to cool.

sultanas, ground ginger, glace ginger, butter, sugar, golden syrup, water, milk

Taken from www.food.com/recipe/brunei-cakes-449377 (may not work)