Welsh Cakes

Welsh cakes














225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
1 tsp mixed spice
1 egg, beaten
A pinch salt
A little milk to bind


Sift the flour, baking powder, mixed spice together into a mixing bowl.

Rub the butter into the flour.

Add the sugar and the currants, then pour in the beaten egg and a splash of milk. Mix and pull together into a dough. A little extra milk if needed, but don’t let the mixture get too gooey.

Roll the dough out on a lightly floured surface. Your cakes should be about 1/4 inch thick.

Cut out rounds with a pastry cutter. Ideally you should use a griddle or bake stone but I don’t have either of these so I use a large non-stick frying pan (no extra oil or butter is needed). Cook over a medium to high heat. Be careful about not making it too hot though as the cakes will burn on the outside before they are cooked through. Cook until dark brown in places, usually a couple of minutes on each side.

Sprinkle with caster sugar when they come out of the pan and eat warm.


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