A treat passed on through generations and still as popular as ever, welshcakes can be found in most highstreet shops, supermarket, cafe or bakery all around Wales.
They are best served hot or cold and is a perfect servings for teatime or breakfast. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.
The method are straightforward and they are perfect for making with little children.
What you need:
- 225g Self Raising flour
- 100g margarine
- 50g caster sugar
- 50g currants/sultanas/dried cranberries/chocolate chips
- 1 egg
- Sift the flour into a mixing bowl.
- Rub in the margarine with your fingers, until crumbly.
- Stir in the sugar and the dried fruits of your choice.
- Beat the egg in a basin.
- Add the beaten egg gradually into the crumbly mixture gradually to give a fairly stiff dough.
- Add a splash of milk if it seems a little dry.
- Using a rolling pin, roll out the dough until 5mm thick, on a floured surface.
- Cut into rounds using a fluted cutter, re-rolling the trimmings.
- Cook on a moderately hot greased griddle for about 3 minutes on each side.
- Arrange on a serving plate, then dust with caster sugar.
|A perfect taste of Wales|
I hope you enjoy the recipe!