Rebecca’s Welsh Cakes with a Subtle Scottish Twist
I love the idea of a Celtic combination.
This recipe from Rebecca in Scotland includes unsalted Scottish butter. Her family loves this version, and with the added seal of approval from a Welsh friend who is a former chef, I know they’re going to be delicious!
Ingredients for Rebecca’s Welsh Cakes
- 350g (12oz) self-raising flour
- 2 level tsp baking powder
- 175g (6oz) butter
- 115g (4½oz) caster sugar
- 100g (4oz) currants
- 1 level tsp ground mixed spice
- 1 large egg
- About 2 tbsp milk
- Caster sugar, for sprinkling
Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.
Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice.
Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary.
Roll out the dough onto a lightly floured work surface to a thickness of 5mm (¼in) then cut into rounds with a 7.5cm (3in) plain round cutter.
Cook the dough rounds on the hot griddle on a low heat for about 3 minutes on each side until golden brown (don’t cook them too fast, otherwise the centres will not be fully cooked).
Cool on a wire rack then sprinkle with caster sugar.
Best eaten on the day of making, served buttered.
This recipe was kindly donated by Rebecca Hislop – Teacher (retired) and Cat Slave!