Saturday, 7 March 2009

Welsh Cakes

350g S.R. Flour
2tsp Baking Powder
175g Margerine
100g Currants
3/4 tsp Mixed Spice
1 Large Egg
about 2tbs Milk
Caster sugar to finish

Put flour and baking powder into a large bowl and rub in the margarine until mixture resembles fine breadcrumbs. Add the sugar, currants and spice. Beat the egg with the milk, then add this to the mixture and mix to form a firm dough, adding more milk if required.

Roll out on a lightly floured work surface to a thickness of about 5mm and cut into rounds with a 3 inch (7.5cm) plain round cutter.

Heat oil in a griddle or heavy based frying pan and cook Welshcakes on a low heat for approx 3mins on each side until golden brown. Do not cook too fast as the centre will not be done.

Cool on a wire rack and dust with icing sugar. Serve buttered. Best eaten on the day they were made.

1 comment:

Pierce said...

Hello. I was surfing around and came across your blog. Those cupcakes look amazing! I think I'll try them this coming week.

Cheers,
Tina