Perfect for making with children, our recipe for traditional Welsh Cakes is easy to prepare and a great teatime treat. Serve warm with a sprinkle of caster sugar or with butter and jam
Ingredients
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225g self-raising flour, sieved
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110g (preferably Welsh) salted butter and extra butter for greasing
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1 free-range egg
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100g sultanas
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Milk, if needed
- 85g caster sugar
Method
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Rub the butter into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
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Roll out the pastry until it is a 5mm/¼inch thick and cut into rounds with a 7.5-10cm/3-4inch fluted cutter.
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Preheat a large frying pan over a medium high heat (if using a temperature control hob, select setting 3). Rub it with butter and wipe the excess away. Place the Welsh cakes in the preheated pan, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning.
- Remove from the pan and dust with caster sugar while still warm.
About the Author
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