A tasty recipe for Welsh cakes by Mary Berry. Best sprinkled with sugar and served with butter, these treats are flavoured with mixed spice and plump currants.
For sweet cakes it is traditional to use a fluted cutter, but you may find a plain cutter easier for these as it will cut through the fruit in the dough more easily.
|350g (12oz)||self-raising flour|
|2 level tsp||baking powder|
|115g (4½oz)||caster sugar|
|¾ level tsp||ground mixed spice|
|About 2 tbsp||milk|
|Caster sugar, for sprinkling|
You will need a griddle or frying pan, and a 7.5cm (3in) plain round cutter.
Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.
Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice.
Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary. Roll out the dough onto a lightly floured work surface to a thickness of 5mm (¼in) then cut into rounds with a 7.5cm (3in) plain round cutter.
Cook the dough rounds on the hot griddle on a low heat for about 3 minutes on each side until golden brown (be careful not to cook them too fast, otherwise the centres will not be fully cooked). Cool on a wire rack then sprinkle with caster sugar. They should be eaten on the day of making, served buttered.