Welsh cakes - recipe

Welsh cakes

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  1. 1

    Sieve together the flour, salt, sugar, mace, bicarbonate of soda and cream of tartar.  Rub in the butter and stir in the sultanas.

    For this step you'll need:

    • 250g Plain white flour
    • pinch Salt
    • 75g Unrefined golden caster sugar
    • 1tsp Mace
    • 1tsp Bicarbonate of soda
    • 1tsp Cream of tartar
    • 90g Butter (unsalted) plus extra to grease
    • 90g Sultanas
  2. 2

    Make a well in the centre and pour in the egg and milk.  Stir until mixture comes together to a light dough.

    For this step you'll need:

    • 1 Egg(s) (free range) beaten
    • 3 tbsp Milk (whole)
  3. 3

    Heat your griddle or frying pan to a moderate to medium heat.  On a well floured surface, roll out the dough to 1/2 cm or so.  Use a floured biscuit cutter to cut out rounds.

  4. 4

    Grease the pan lightly with butter or vegetable fat.  Cook the welsh cakes for 10 – 12 minutes, turning once.  Control the heat so that the surface turns golden brown, and not too dark.

  5. 5

    Serve warm with butter.  Store in an airtight container for up to 3 days.

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