Welsh Cakes

 We used to visit a local market each Sunday just to buy the lovely hot freshly made Welsh cakes, sadly that market has long gone. There are still lots of places that you can buy these little warm treats but they make the house smell so nice while they are cooking it seems a shame not to make them every now and again. 

Purists will tell you that you need a particular flat iron griddle to cook these but you don't. They are easily cooked on a heavy bottomed frying pan or indeed any flat surface that can be heated.

Ingredients.

• 225g of self-raising flour, or 225g plain flour and 1 tsp baking powder
• 1 pinch of salt
• 100g of butter -   plus extra for cooking 
• 50g of caster sugar, plus extra for sprinkling
• 50g of currants
• 1 tspn mixed spice
• 1 egg beaten with 3 tbsp milk

Add the salt to the flour in a large bowl and mix, rub in the butter until well mixed and add the sugar and fruit. Mix in the egg mixture to a firm dough consistency.

Roll out the mixture to 5mm and cut out rounds with a pastry cutter.

Heat your pan until medium hot and brush with butter, cook your little Welsh cakes for approx 3-4 minutes each side until golden brown.

Sprinkle with caster sugar and try not to eat the lot in one go!