Lewis Family Welsh Cakes
This is my mother's recipe for Welsh Cakes, copied by hand from another much older hand-written recipe (hence the Imperial units). They've always been a favourite, and now my son begs for us to make them. This recipe's for you, Xander.
1 person made this
Ingredients
- 8 oz (120 g) self-raising flour
- 3 oz (85 g) castor sugar
- 4 oz (120 g) mixed fat (I use butter/lard/margarine)
- 2 oz (60g) currants
- 1/4 teaspoon mixed spice (or cinnamon / cloves / nutmeg / whatever)
- 1 egg (beaten)
- Pinch salt (if not using salted butter)
- A little milk (to mix)
Method
- Rub the fat into the flour until, according to the age-old instruction, it resembles fine breadcrumbs.
- Add the egg, and a splash of milk, and mix to make a firm dough.
- Roll out the dough until it's 1/4" or about 7-8mm thick.
- Cut into 2" or 50mm rounds.
- Cook each side until brown (3-4 minutes) on a hot skillet, a griddle, or a thick-based frying pan. Grease the surface first if necessary to stop them sticking.
- Dust with castor sugar.
- Enjoy hot or cold!
