Makes at least a dozen welsh cakes..
- 175g plain flour plus teaspoon baking powder and a sprinkle of grated nutmeg
- 85g butter diced chilled
- 1 teaspoon baking soda
- 50g of currents
- 1/2 free-range egg, beaten with
- 50g caster sugar
- milk, if needed
- extra butter, for greasing
- Sift flour into a bowl and add the diced butter.
- Add the sugar to the1/2 egg and beat – leave to dissolve
- Rub flour and cold butter with your fingertips, until the mixture resembles breadcrumbs.
- Add the currents
- Add the beaten egg with dissolved sugar,and mix well gently BY HAND to form by hand a ball of dough, using a splash of milk if needed. do not knead
- DO NOT OVERWORK DOUGH
- Roll the dough out on a heavily floured board to a thickness of about 1/2 cm thick or thicker if desired (up to 1cm)
- Cut into rounds with pastry cutter.
- Rub agriddle with butter, wipe away the excess and place on the hob until it is heated through.
- Cook the Welsh cakes a few at a time for 3-5 minutes on each side, or until golden-brown. (electric hob setting 4-5 takes about 4+ mins each side – take care it doesn’t get too hot)