Perfect for teatime, welsh cakes are a favourite teatime treat, simple to make using basic ingredients. Delicious straight from the oven with creamy Welsh butter!
- 225g/8oz self-raising flour, sieved
- 110g/4oz (preferably Welsh) salted butter
- 1 egg
- handful of sultanas
- milk, if needed
- 85g/3oz caster sugar
- pinch ground mixed spice (optional)
- extra butter, for greasing
- Rub butter into sieved flour until it resembles breadcrumbs.
- Add sugar, dried fruit followed by the egg. Mix to combine, then form a ball of dough, using a little milk if needed.
- Roll out the pastry to about 5mm/¼in thick, then cut into rounds with a 7.5-10cm/3-4in fluted pastry/cookie cutter.
- Rub a griddle or heavy based frying pan with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up.
- Place the Welsh cakes on the griddle, turning once for 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.
- Can be split and served with butter, and even local jam!