Welsh Cakes

Method

1. 1

   Mix the dry ingredients

   Sift the flour and mixed spice into a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.

2. 2

   Make the dough

   Stir in the caster sugar and currants, then add the egg and 1 tbsp milk. Mix briefly until a soft dough forms, adding a little more milk only if needed to bring it together.

3. 3

   Roll and cut

   Roll the dough on a lightly floured surface to about 5 mm thick and cut into rounds about 6 cm wide. Gather and gently reroll the scraps.

4. 4

   Warm the griddle

   Over low to medium heat, warm a heavy frying pan or griddle for 3 minutes, then lightly grease with butter. It is ready when a small scrap of dough sizzles gently without browning straight away.

5. 5

   Cook the first side

   Over low to medium heat, cook the cakes in batches for 3 to 4 minutes, until the undersides are deep golden and the tops look set around the edges. Adjust the heat if they darken quickly.

6. 6

   Turn and finish

   Over low to medium heat, turn the cakes and cook for 3 to 4 minutes more, until golden on the second side and cooked through with no wet dough in the centre.

7. 7

   Sprinkle with sugar

   Transfer the cakes to a plate and sprinkle with the extra caster sugar while warm.

Tips

• Keep the butter cold and work it into the flour quickly.
• Cook in batches without crowding the pan so the heat stays even.
• Check the first cake for colour and doneness, then adjust the heat if needed.

Swaps

• Use raisins or chopped sultanas instead of currants.
• Use a pinch each of cinnamon and nutmeg instead of mixed spice.

Storing

Keep cooled cakes in an airtight container for up to 3 days, then warm gently in a dry pan or low oven.