Mar 02, 2016
Welsh Cakes
Our children enjoyed helping to make welsh cakes with our cooks on St David’s Day. Here is the recipe if anyone fancies trying them at home. Warning: So delicious, one is not enough!
Makes about 16 cakes
225g/8oz plain flour
½ tsp baking powder
½ tsp salt
½ tsp grated nutmeg
90g/3¼oz golden caster sugar
115g/4oz butter, softened
115g/4oz raisins or currants
1 egg, beaten
A little milk
Method
Put the flour, baking powder, salt, nutmeg and sugar in a bowl and rub in the butter. Add the dried fruit, then the egg and mix to make a dough. If it is too crumbly to roll, add a teaspoon or two of milk. The dough should feel soft, but not sticky.
Roll out the dough to ½ cm/¼in thickness and cut out as many rounds as you can. Push together the remaining dough and roll out again. Cut more discs and repeat until all the dough has been used.
Heat the griddle or pan to no more than medium heat – the cakes can burn easily – then place a few onto the pan. Cook for about 2½ to 3 minutes either side until golden and puffed. Serve hot with butter, or store and reheat in the toaster.