Simple and Traditional Welsh Cakes
Ingredients
- 320g self raising flour (extra for dusting)
- 160g cold butter
- Pinch of salt
- Pinch of nutmeg or all spice (optional)
- 80g caster sugar (extra for dusting)
- 80g currants
- 1 large free range egg
- 5 tbsp milk
Preparation
Add the flour, butter, salt and spice if using to a mixing bowl and gently rub in the butter until no large pieces remain.
Stir in the sugar and currants, make a well in the center, add the egg and milk mixture, and stir until a dough forms that can be shaped into a ball.
Flour the work surface and rolling pin, roll out the dough to 5mm thick, cut out the Welsh cakes, reroll scraps until all dough is used.
Heat the cooking surface to medium to medium-high heat and cook each side for about one minute or until golden brown. Dust with extra sugar and serve warm.
Tips
Traditionally cooked on a bakestone, but a non-stick frying pan or flat griddle can be used instead.
This recipe is perfect for baking with children as it doesn't require an oven.
Expect to make about 22 to 24 cakes, depending on size.
