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Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, UK. They are a close relative of the more widely known Eccles cake, but have some significant differences. The Chorley cake is significantly less sweet than its Eccles cousin, and is commonly eaten with a scraping of butter on top, and perhaps a slice of Lancashire cheese on the side. A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry. As with any regional food, every household has its own individual variations, and so it is not uncommon to see some sugar added to the fruit, or sweeter raisins or sultanas used. These sweeter varieties are sometimes referred to as a "snap".