Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.
Prep Time: 15 minutes
Cook Time: 6 minutes
Ingredients:
- 8 oz/ 225g self rising flour
- 4 oz/ 100g butter
- 3 oz/ 75g fine or caster sugar
- 3 oz/75g mixed currants and sultanas
- 1 tsp mixed spice
- 1 large egg, beaten
- A pinch salt
- A little milk to blend
- Rind of half a lemon, grated
Preparation:
- Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs. Add the sugar, lemon rind and dried fruit. Pour in the beaten egg and stir to make a firm dough.
- On a floured board, roll or press the dough to approximately 1/4"/5mm thick. Cut into discs with a 1 1/2" or 2" /4 or 5 cm cutter. Or cut into squares, you will not need to keep re-rolling if you use this shape.
- Bake the Welsh Cakes on a medium hot griddle, turning once, until golden brown on both sides but still a little soft in the middle. Dust with fine/caster sugar while still hot. If you do not have a griddle you could use a heavy base frying pan, lightly buttered.
Recipe courtesy of True Taste of Wales.
