Welsh Cake anyone?

 

To buy list

  • 225g/8oz self-raising flour, sieved
  • 110g/4oz salted butter
  •  1 egg
  •  handful of sultanas
  • milk
  •  85g/3oz caster sugar
  • extra butter

Easy as one, two, three (and four)

  • Rub the fat into the sieved flour to make breadcrumbs. Add sugar, lovely dried fruit and not forgetting your one egg. Next mix it all up to combine and form a ball of dough, using a splash of milk if needed (entirely your choice).
  •  Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
  • You now need a bakestone or a heavy iron griddle. Hence why they are sometimes called, Bakestones! Rub it with butter then wipe any excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, 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. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

 

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