Welsh Cakes for St David's Day
Ingredients
- 320g self-raising flour (extra for dusting)
- 160g cold butter, chopped into small pieces
- Pinch of nutmeg or mixed spice (optional)
- 80g caster sugar (extra for dusting)
- 80g currants
- 1 large free-range egg and 4 tbsp milk, beaten together
Preparation
Add the flour, butter, salt and spice if you’re using into a mixing bowl and gently rub in the butter until you have no large pieces of butter.
Stir in the sugar and currants then make a well in the centre, add the egg and milk mixture and stir in until you have a dough that can come together in one ball.
Flour the kitchen top and your rolling pin and roll out the dough to 5mm thick, cut out as many Welsh cakes as you can then bring the off cuts together and roll it out again, until all the dough is used up.
Heat your stone, flat grill or pan to a medium heat and cook each side for approximately one minute or until golden brown on each side. Finish with a dusting of extra caster sugar while warm or toast and serve with butter later.
Tips
For a more traditional version, use half butter and half lard.
These are easy to make with children involved and do not require an oven.
Consider adding extra sugar dusting for increased sweetness and texture if desired.
