Welsh Cake anyone?

Homemade and delicious!

 

Ingredients (approx 12 cakes)

225g/8oz self-raising flour sieved.

85g/3oz caster sugar.

Handful of sultanas.

110g/4oz (preferably Welsh) salted butter (extra butter, for greasing).

1 egg.

Milk, if needed.

 

Method

Sieve the floor into a bowl.

Work in the butter until breadcrumb consistency.

Add the caster sugar, sultanas & the egg and mix all ingredients and form a ball (adding a little milk if needed).

Roll the pastry to about 5mm thickness.

Cut out rounds using fluted biscuit/pastry cutters and place on (lightly buttered) pan.

 

NB

I used a piece of kitchen towel dipped in butter to grease it, wiping excess away.

 

Ideally the Welsh cakes are cooked on a griddle, but you can also cook them on a heavy based frying pan. The idea is the pan retains an even heat.

 

Turning once, cook for 2-3 mins on each side or until the surface is golden brown.

 

Remove from the pan and dust with caster sugar while still warm.

 

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Taken on January 13, 2006