Welsh Cakes

Ingredients

• 230 g Self-raising Flour (see Self-raising Flour note below)
• 1/2 tsp Mixed Spice
• 70 g Caster Sugar
• 110 g Block Margarine or Butter (cold; cubed)
• 70 g Currants
• 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
• 1-2 tbsp Milk

Instructions

1. 1

   In a large bowl, add the flour, sugar and mixed spice. Stir to combine.

2. 2

   Add the butter and rub into the dry ingredients with your fingers until the mixture resembles fine breadcrumbs. Add the currants and mix.

3. 3

   Add the [beaten] egg and the milk, and mix to form a fairly stiff dough - you may need to use your hands to do this. If your dough feels too dry, add a little extra milk.

4. 4

   Tip the dough onto a floured surface and gently knead for a moment to bring together.

5. 5

   Heat a frying pan or flat griddle pan over a low-medium heat. Leave to come to temperature whilst you prepare your Welsh Cakes.

6. 6

   Using a rolling pin, roll the dough to about 5mm thick and cut into circles with a round 7cm cookie cutter. Set each circle to one side once cut and continue to re-roll the dough until you have around 12-15 round cakes.

7. 7

   Lightly grease your frying/griddle pan before placing your cakes on, keeping a bit of space between them (be careful not to overcrowd your pan - you will need to do this in batches). Cook the cakes for 3-5 minutes on each side, or until golden brown in colour.

8. 8

   Place the cooked Welsh cakes onto a wire rack to cool and dust with a little caster sugar to finish.