Welsh cakes are a quick and easy treat. Not too dissimilar to really flat scones, they go excellent with butter smeared on top. One of the cakes my Nan loves me making for her, its a batch I regularly make for both her and my Mum. They're a great little filler if you're having people round and a wonderful cheeky treat for yourself too! Dependant on the amount of Ground Mixed Spice you put in as well they can be a great winter warmer. Definitely one of my quickest, most frequent and favourite bakes!
Makes 12+
250g Self-Raising Flour
1tsp Baking Powder
125g of butter
90g Caster Sugar
90g Raisins (or currants) *I find Raisins are juicier!*
1tsp of Mixed Spice *More can be used if a desired 'warmer' tasting cake is wanted. Try 2 heaped tsp.*
1 Egg, beaten
2tbsp of Milk
Sunflower Oil, for greasing
3in Round Pastry Cutter *Again, this can vary dependant on size wanted.*
1. Sift the flour and baking powder into a large mixing bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
*Pre-cutting/splitting the butter into smaller bits will make this step alot easier!*
2. Add the sugar, raisins and mixed spice and stir to mix. Add the egg and enough milk to form a soft, but not sticky dough.
*If you pick up the dough and find it sticks and stays to your hand it is too sticky. Add flour to counteract this till soft.*
3.On a lightly floured work surface, roll out the dough to a thickness of about 5mm (1/4in). Cut into rounds with a pastry cutter.
*Too thick and the rounds won't cook all the way through before the top and bottom start to overcook.*
4. Heat a flat griddle of heavy frying pan and grease with a little oil. Cook the welshcakes on the hot griddle or pan over a low heat for about 3 minutes on each side until cooked through and golden brown.
*To check they're fully done, the side of the cakes should be a very light beige colour, not look 'wet'.*
5. Leave to cool on a wire rack. Serve on the day of making if possible.
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