Welsh cakes - recipe

Ingredients

Recipe , Cakes , Welsh

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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
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

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

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

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

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