Wednesday, April 2, 2014

Welsh Cakes

This is the recipe off the back of the baking stone box.

  • 250g/8oz self-rising flour
  • 75g/3oz butter
  • ¼ tsp salt
  • 75g/3oz currants or raisins
  • 75g/3oz caster sugar
  • 1 large egg
  • 3-4 tbsp. milk
  • caster sugar and cinnamon for sprinkling
In a large bowl, rub the fat into the flour.  Add the dry ingredients, then the egg and sufficient milk to make light dough. Transfer the dough to a lightly floured flat surface; gently knead the dough until flat and about ¼ inch thick. Cut into ½ inch rounds* and place on a lightly buttered baking stone over a medium heat.  Bake on each side for about 5 minutes until golden brown and soft in the middle. Eat hot, dusted in sugar and/or cinnamon and spread with butter.

*This is what it says in every translation of the recipe on the back!  We make them about 4-5 inches in diameter, I think.

No comments:

Post a Comment