Method

In a large bowl, combine the flour and salt. Add the diced butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add cold water, one tablespoon at a time, mixing with a knife or your hands until the dough comes together. Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.

In a medium bowl, combine the currants, mixed peel, brown sugar, mixed spice, ground nutmeg, lemon zest, and rum or brandy (if using). Mix well to evenly distribute the ingredients. 

Preheat your oven to 200°C (400°F) or Gas Mark 6. On a lightly floured surface, roll out the chilled pastry to about 1/8 inch thickness. Cut the pastry into 4-inch squares. Place a teaspoon of the filling in the centre of each pastry square. Fold each square diagonally to form a triangle. Press the edges together to seal, then crimp with a fork.

Place the pastries on a baking sheet lined with baking paper. Brush the tops with beaten egg and sprinkle with granulated sugar.

Bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and crisp. Allow the God Cakes to cool on a wire rack. Enjoy your homemade Coventry God Cakes with a cup of tea or coffee!