Ingredients
Makes 10-12 cakes | Prep 10 minutes | Cook 4-5 minutes each
8oz / 220g self raising flour
2oz / 55g caster sugar
4oz / 110g margarine or butter
1/2 tsp Mixed Spice
Zest of 1 lemon
1 or 2 handfuls of currants
1 egg
Splash of milk/lemon juice if required
Sieve flour into bowl, then add margarine or butter, rub in finely together.
Add sugar, lemon zest and sultanas and mix.
Add 1 egg and mix. The consistency needs to be bound together, so if too dry add milk or lemon juice
Roll out on a floured board, to about a quarter inch thick.
Cut using a 2 inch (5cm approx) cutter, then cook on a heavy pan, or bake stone, on a medium heat for about 4 to 5 minutes each side. There's plenty of fat in the recipe, so no need to oil or grease the pan.
The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye - too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).
Once cooked dust with caster sugar and enjoy.
