The backstory
The backstory of Welsh Cakes is in the second half of the nineteenth century , Welsh Cakes would've been cooked on a bakestone and the Welsh name given to these were based on the different regional bakestones and were made often because they were easy to make as the ingredients were easy to get and were very filling for tea-time.
Ingredients
- 200g of all purpose flour
- 50g of caster sugar
- 1/4 teaspoon of mixed spices
- 50g of raisins or currants (your choice)
- 1 teaspoon of baking powder
- A pinch of salt
- 125g of butter
- 1 Large egg
- A splash of milk
- You will also need a large bowl , rolling pin, a spoon and a scale
We had to double the ingredients to feed our whole class!
Method
Firstly, add your dry ingredients in a bowl with some butter.
Next, mix it all together until it looks like bread crumbs.
Then, add your spices and put your currants or raisins in another bowl with an egg.
Now ,mix with a spatula then ,put flour on the table with your mixture.
After that, knead it so it becomes a dough and roll it out to make it 1cm thick.
Once you have done that ,use a round cutter (or glass) to cut it out.
Then, put your leftover butter to a warm pan with your Welsh cakes and take them of once they look golden brown.
Finally, sprinkle a little caster sugar or spread some warm butter.