Welsh Cakes

Despite being Welsh I don't think I ever ate any Welsh Cakes as a child. My grandmother's favourite recipe was an amazing scone. She would make a loaf sized cake and a slice of that buttery moist sponge dotted sparingly with sultanas was just the best. Anyway, this recipe isn't for a scone but for Welsh Cakes. It's a very similar mix but are flat almost biscuit sized cakes.

Ingredients

(to make about 20)

225g self-raising flour

100g butter, cubed

75g caster sugar

75g mix of sultanas/currants

1 large egg (beaten)

1 tsp mixed spice (optional)

a pinch of salt

a little milk

Method

Sieve the flour, salt and mixed spice into a mixing ball. Rub in the butter until the mixture resembles breadcrumbs eliminating any large pieces of butter.

Add the sugar and sultana/currant mix. Then pour in the beaten egg. Stir and then kneed to make into a dough. Add splashes of milk if the dough is too dry. 

Roll out onto a floured surface to an approximated thickness of 5mm. Then cut into discs using a 4cm/5cm cutter.

Heat a frying pan to a medium/hot temperature and melt some butter to lightly cover the pan. They should take about 3 minutes on each side, turning only the once.