Ingredients - makes about 20
|8oz (250g) self-raising flour||3 oz (75g) currants|
|3 oz (75g) butter||3oz (75g) caster sugar|
|¼ teaspoon salt||extra caster sugar (to sprinkle)|
|1 egg, beaten||¼ tsp of mixed spice (optional)|
|little milk (to mix)|
- Sieve the self-raising flour and salt (and the spice if using) into a large bowl.
- Rub the butter into the flour until the mixture is like breadcrumbs.
- Add the sugar and the currants
- Make a well in the centre of the mixture and pour in the beaten egg.
- Use a fork to gradually mix it all together. Add enough milk to bind the mixture together into a large ball which can be lifted clean from the bowl.
- Roll out the dough on a floured board until it is roughly ¼ inch (¾ centimetre) thick.
- Use 2 inch (5 cm) circular cutters to cut out the cakes.
- Pre-heat the griddle (a dry frying pan will do) and cook the Welsh Cakes for approx three minutes either side.
- Leave them to cool, then serve with a sprinkling of sugar.
I find it very difficult to leave them long enough to cool as they are so tasty. They can also be spread with butter and jam but I like them as they are.