About this recipe:Similiar to pancakes but thicker - these are simply delicious eaten warm, with butter and jam.
Makes: 16 Welsh cakes
250g plain flour
2 teaspoons baking powder
1 pinch salt
100g caster sugar
4 tablespoons milk
Caster sugar, for sprinkling (optional)
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Method Prep:10min › Cook:15min › Ready in:25min
Mix flour, baking powder, salt and 100g sugar in medium bowl until well blended. Using clean fingers, rub in butter until mixture is crumbly. Toss in currants.
Beat egg and milk with a fork; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
Roll out dough to 5mm thickness with floured rolling pin on lightly floured board oe work surface. Cut out 16 rounds with a 7.5cm biscuit cutter. You may need to re-roll the dough.
Heat greased griddle pan or large heavy frying pan over moderate heat until few drops of water jump when dropped on surface. Cook, a few at a time, for 3 minutes, or until golden brown. Flip them over and cook another 3 minutes, or until golden brown on second side. Remove to wire cooling rack.