Welsh Cakes
Servings: 12
Ingredients
- 230 g Self-raising Flour
- 1/2 tsp Mixed Spice
- 70 g Caster Sugar
- 110 g Butter or Margarine (cold, cubed)
- 70 g Currants
- 1 Free-range Egg (beaten)
- 1 or 2 tbsp Milk
Instructions
- In a large bowl, add the flour, sugar and mixed spice. Stir to combine.
- Add the butter and rub into the dry ingredients with your fingers until the mixture resembles fine breadcrumbs. Add the currants and mix.
- Add the [beaten] egg and the milk, and mix to form a fairly stiff dough - you may need to use your hands to do this. If your dough feels too dry, add a little extra milk.
- Tip the dough onto a floured surface and gently knead for a moment to bring together.
- Heat a frying pan or flat griddle pan over a low-medium heat. Leave to come to temperature whilst you prepare your Welsh Cakes.
- Using a rolling pin, roll the dough to about 5mm thick and cut into circles with a round 7cm cookie cutter. Set each circle to one side once cut and continue to re-roll the dough until you have around 12-15 round cakes.
- Lightly grease your frying/griddle pan before placing your cakes on, keeping a bit of space between them (be careful not to overcrowd your pan - you will need to do this in batches). Cook the cakes for 3-5 minutes on each side, or until golden brown in colour.
- Place the cooked Welsh cakes onto a wire rack to cool and dust with a little caster sugar to finish.
Notes
Welsh Cakes will keep for about 1 week, stored in an airtight container.