Happy St. David’s Day! This week I thought I’d have a go at making some welsh cakes. I’ve loved Welsh cakes since I first discovered them as a student in Aberystwyth. I know you can pick up a pack for around £1 in Tesco etc. but these are so simple to make and they taste amazing fresh!
I like strong spice flavours, so I used 1tbsp of mixed spice in this recipe, however feel free to add a little less if you’d prefer a more delicate flavour.
Cooking time: 30 mins (inc. prep)
250g self-raising flour
125g softened butter
1 tbsp mixed spice
80g caster sugar
1 egg, lightly beaten
Butter for cooking
Sugar to serve.
Place all the dry ingredients in a large mixing bowl and mix together with a wooden spoon.
Add the butter and rub it into the flour until you have fairly moist breadcrumbs.
Add the currants and mix through. Add the beaten egg and mix until combined and you’ve formed a dough, you may need to add a little milk if your mixture is too dry.
Roll out the dough onto a lightly floured surface to around 5mm thick. Use a cookie cutter to cut out your Welsh cakes.
Melt a knob of butter in a frying pan on a low heat.
Cook the welsh cakes in batches for around 3 minutes on each side, keep the pan on a low heat so they cook through without burning. They should be a golden brown on each side.
Serve with a sprinkle of sugar and a little butter. They’re best eaten fresh out the pan, but can be stored in an airtight container for a few days.
(Keeping with the Welsh theme, I’m enjoying my Welsh Cakes with a glass of Brecon Botanicals Gin)