Welsh cakes

by Karen Burns-Booth
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Makes 8
30 minutes

Ingredients

Welsh cakes

  • 225g of self-raising flour, or 225g plain flour and 1 tsp baking powder
  • 1 pinch of salt
  • 100g of butter, or margarine, plus extra for cooking
  • 50g of caster sugar, plus extra for sprinkling
  • 50g of currants
  • 1 egg, beaten with 3 tbsp milk

Method

1
Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well
2
Pour the egg mixture in and mix until you have a stiff dough
3
Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter
4
Heat the griddle over a medium heat until hot and grease with a little butter – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly
5
Serve immediately sprinkled with a little extra caster sugar