Ingredients
Welsh Cakes, photo by Scott W. Clemens
8 oz. plain flour
4 oz. butter
3 oz. superfine sugar
2 oz. currants
½ tsp baking powder
¼ tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method:
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form dough, use a little milk if the mixture is dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased baking stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked, sprinkle with superfine sugar and serve with butter. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. If icing is desired, add a little orange juice, zest and icing sugar to some soft butter, melt on low heat and drizzle over the cakes.
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