Welsh Cakes
Traditional Welsh griddle cakes, spiced and studded with dried fruit, cooked on a bakestone and dusted with sugar.
Ingredients
| 225 g | self-raising flour | |
| 1/2 level tsp | mixed spice | |
| pinch | salt | |
| 115 g | chilled butter, cubed | |
| 75 g | caster sugar | |
| 75 g | sultanas (or currants) | |
| 1 | medium egg | |
| 2 tbsp | 30 ml | milk |
Instructions
Time: 50 mins. Serves: 30. Price: 4p per serving.
- Sift the flour, mixed spice and salt into a large bowl. Rub the cubed butter into the flour mixture until it looks like breadcrumbs.
- Stir in the sugar and fruit. Lightly beat the egg then mix it and the milk into the flour mixture to make a soft but not sticky dough.
- On a floured surface, roll out the dough to 5-6mm thick, then cut into 6cm rounds. Repeat until all the dough has been used.
- Use a little butter to lightly grease a cast-iron bakestone or a heavy-bottomed frying pan. Warm on a low heat. Cook the rounds in batches for 3 minutes on each side, or until golden brown. You may need to re-grease the pan between batches. Finish with a sprinkling of caster sugar (optional). Serve warm or cold.