Welsh Cakes
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 ounces self-rising flour 
pinch of salt
4 ounces butter
2 ounces castor sugar
2 ounces currants
2 smalls eggs
2 tablespoons milk

Preparation

1 Mix flour and salt, and rub in butter until like breadcrumbs. 2  Stir in sugar and currants. 3 Add eggs and mix to a fairly stiff dough. 4 Roll out dough to approx 1/4 inch thickness (slightly thicker works well, too). 5 Use small/medium diameter pastry cutter to cut into rounds - don't forget to re-roll the trimmings! 6 Place rounds of dough on a moderately hot griddle for approximately 3 minutes each side - the heat of the griddle is critical so as not to over-brown the cakes! Experiment to find the correct heat.

About


Eat hot or cold - but our favourite is warm with a dollop of brandy cream!