RECIPE :: Welsh Cakes
(makes 15 cakes)
I remember, when I was very young, stealing these cakes from the top of my Nan’s fridge when she wasn’t looking (sorry Nan). I loved the subtle spiciness of them and their ease of making makes them perfect for when you get unexpected visitors.
Ingredients
225g / 8oz of flour,
1tsp of baking powder,
½ tsp of mixed spice,
¼ tsp of cinnamon,
½ tsp of salt,
100g / 3 ½ oz of butter,
75g / 2 ½ oz of sugar,
50g / 2oz of dried fruit,
3-6tbsp of milk and
enough sunflower oil for frying.
Method
| 1) |
Mix the flour, baking powder, mixed spice, cinnamon and the salt together in a large mixing bowl. |
| 2) |
Rub the butter into the flour until you get a breadcrumb like consistency. |
| 3) |
Add the sugar and currants into the mixing bowl and stir with a fork to gently combine them. |
| 4) |
Put the 3tbsp of milk into the mixing bowl and combine to get a stiff dough. If you need more milk add it in but make sure the dough doesn’t become too moist. |
| 5) |
On a floured surface roll out the dough to a ¼ inch thick. Cut the dough using a 3 inch circular cutter. |
| 6) |
Place a frying pan over a hot flame and heat till hot. With a piece of tissue paper soak up some sunflower oil and rub into the pan. Place the uncooked cakes onto the pan and cook for 4-6 minutes on each side or until you get a golden brown colour. |
Variations
If you remove the mixed spice, cinnamon and dried fruit you will have a blank canvas to work with. Try playing with ground ginger and substituting some of the milk for ginger juice.
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