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A tasty recipe for Welsh cakes by Mary Berry. Best sprinkled with sugar and served with butter, these treats are flavoured with mixed spice and plump currants.
Easiest Welsh Cakes
- 12 oz self-raising flour
- 2 tbsp baking powder
- 6 oz butter
- 4½ oz caster sugar
- 4 oz currants
- ¾ level tsp ground mixed spice
- 1 large egg
- 2 tbsp milk
- Caster sugar for sprinkling
- You will need a griddle or frying pan, and a 3 inch plain round cutter.
- Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.
- Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice.
- Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary. Roll out the dough onto a lightly floured work surface to a thickness of ¼ inch then cut into rounds with a 3 inch plain round cutter.
- Cook the dough rounds on the hot griddle on a low heat for about 3 minutes on each side until golden brown (be careful not to cook them too fast, otherwise the centres will not be fully cooked). Cool on a wire rack then sprinkle with caster sugar. They should be eaten on the day of making, served buttered.
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