Sam’s Kitchen: Welsh Cakes
Easy to make and perfect with a pot of tea! Like a cross between a pancake and biscuit, delicious spread with butter.
225g self raising our
100g soft salted butter, cut into chunks, plus a little extra for greasing the pan
75g caster sugar, plus some extra for dusting the Welsh cakes
1 egg, lightly beaten 65g currants A generous pinch of mixed spice Makes 18-20 Welsh cakes
- Sieve the our, mixed spice and salt in to a mixing bowl. Add in the butter and rub in with your ngertips until the mixture resembles fairly ne breadcrumbs.
- Stir through the sugar and currants, add the beaten egg. Bring the mixture together to form a ball of dough, if it is of a crumbly consistency and a few drops of milk to bring it together. On a oured work surface, roll out to a thickness of approximately 0.5 cm. Use a cookie cutter to cut out as many Welsh cakes as you can, re-rolling as necessary. The cutter we used was a uted round 6.5 cm (2”).
- Add a smear of butter to a pan, a at griddle pan or a heavy based frying pan is good, then melt over a medium heat. Fry in batches, each side will take about 3 minutes. They will turn a lovely golden brown colour. If cooked too quickly on high heat they will not be cooked in the centre. Dust with caster sugar, they’re delicious served warm with a generous spread of butter.