It's fast approaching St. David's Day (1st March) and one of my favourite delicacies at this time of year are Welsh cakes. There's nothing better than chomping down on a homemade, soft, currant-ladened, spiced Welsh cake; even better if it's still warm and straight from the bakestone.
- 225g plain flour
- 85g caster sugar
- 1tsp mixed spice
- ½tsp baking powder
- 100g butter
- 50g currants
- 1 egg
- splash of milk
- Sift the flour into a bowl and add the sugar, mixed spice and baking powder.
- Add the softened butter, cut into small cubes, and rub together to form a breadcrumb-like texture.
- Stir in the currants.
- Whisk the egg separately and then add into the mixture to bind it, adding a splash of milk where needed if the mixture is too dry.
- Roll onto a floured surface to a thickness of around 1cm.
- Use round cutters (approximately 2" in diameter) to cut out Welsh cakes from the mixture, this should make around 15 Welsh cakes.
- Cook on a hot bakestone for around 3-5 minutes on a medium heat on each side, taking care not to the burn them.
- Remove from the bakestone and place on a rack to cool, sprinkling sugar on while still warm.
Non-Welsh people often ask me what Welsh cakes are like; they're not a biscuit or cookie, and not really a cake. Similar to a scone in appearance, they are more moist and spiced. Really, you need to try one to understand their wonders!