Welsh cakes

(1) 1 Stern von 5


  •     Makes 12 
  • 225 g   self-raising flour  
  • 100 g   butter  
  • 85 g   caster sugar  
  • 1   tsp ground cinnamon  
  • 50 g   currants or sultanas  
  • 1   free range egg, beaten  
  •     splash milk 


0 Minuten
ganz einfach
Place the flour into a bowl. Cut the butter into small pieces and rub in. Stir in 75g of sugar, ½ tsp cinnamon and the dried fruit. Break the egg into the centre of the ingredients and mix in adding enough milk to mix to a dough.
Roll out the dough on a lightly floured work surface to between 5mm and 1cm thick. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Cook the cakes on a greased flat griddle or in a heavy based frying pan for about 3 minutes each side, until golden brown, crisp and cooked through.
Mix the remaining caster sugar and cinnamon together and sprinkle over the welsh cakes before serving. Store in an airtight container for up to 1 week.
Rezept bewerten:

Kategorien & Tags

Foto: Wolf, Nadine

Copyright 2021 LECKER.de. All rights reserved