Welsh Cakes
Ingredients
225g (8oz) self-raising flour
a pinch of salt
I teaspoon mixed spice
100g (402) butter or 50g (2oz) each butter and lard
75g (3oz) caster sugar and extra for dredging
75g (3oz) mixed currants and sultanas
1 egg, beaten
I teaspoon runny honey
Directions
- Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs.
- Add the sugar and dried fruit. Pour in the beaten egg and honey and stir to make a fairly firm dough.
- On a floured board, roll or press the dough out to approximately 5mm (4″) thick. Cut into discs with a 4 or 5cm (1″ or 2″) cutter.
- Bake the Welsh Cakes on a medium hot griddle, turning once, until golden brown on both sides but still a little soft in the middle.
- Dredge with caster sugar.