Welsh cakes

Name: Welsh cakes
Cook time: 1 min
Yield: Makes 12
Ingredients: 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

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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

Zubereitung

0 Minuten

ganz einfach

1.: 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.
2.: 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.
3.: 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.