Friday, 27 February 2015

St. Davids Day

I know you're all thinking that I was going to post something which contains Leek, well SURPRISE I'm not, so here is a lovely looking sweet treat for you to try.

Welsh Cakes

Welsh Cakes Recipe - Photo © RFB Photography

  • 100g / 4 oz mixed butter and lard
  • 225g / 8 oz self raising flour
  • Pinch of salt
  • 75g / 3 oz caster sugar
  • 75g / 3 oz currants
  • ½ tsp mixed spice
  • 1 tsp honey
  • 1 medium egg, beaten
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.
  • Stir in the sugar, currants, mixed spice and honey.
  • Add the beaten egg and mix to form a firm dough.
  • On a floured board, roll or pat the mixture until about 2cm thick.
  • Cut into 6cm discs and griddle over a medium heat until golden brown on both sides.
  • Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.
Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh cream and preserves. 

Take care not to let the sugar burn, these would work lovely cooked on your Castey flat tray!

Recipe courtesy of True Taste of Wales.

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