Welsh Cakes (Not just for dragons)

Little buttery bites of fruity goodness. Perfect for a tea break around your stove.

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  • 225g self-raising flour, plus some for rolling out
  • 56g caster sugar
  • 113g cold butter, cut into cubes
  • 1-2 handfuls of currants
  • 1-2 eggs
  • Pinch of salt
  • Oil or butter for greasing

Griddle or a flat bottomed frying pan.

Get your oven to a stable 190 degrees Celsius.

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  1. 1) Put the flour and salt into a bowl and add the butter, then rub the butter into the flour until it resembles breadcrumbs. This is much quicker and easier to do in a food processor!
  2. 2) Add the sugar and as many currants as seems right - at least one handful, but two if you really like currants. Mix it all together well.
  3. 3) Whisk one of the eggs. You may need one and a half or two, or one and a splash of milk. It depends on the flour, so add just one to begin with.
  4. 4) Mix the ingredients together. Add small amounts of egg or milk until it all comes into a soft but not sloppy ball of dough.
  5. 5) Tip the dough out on to a lightly floured surface and form into a flattened round. Sprinkle flour on the rolling pin and then roll the dough out until it is about 1/4" (0.5cm) thick.
  6. 6) Cut into rounds using a 2"/5cm round cutter. Or make beautiful penguins using our cookie cutters, or any other shape you want. We tried a daffodil cutter, but the detail got lost.
  7. 7) Grease the griddle or frying pan with oil or butter and heat on the top of the stove until it bubbles very slightly.
  8. 8) Add the Welsh Cakes and cook for about four minutes before turning. Do keep an eye on them - they can go from under cooked to burnt very quickly. Much as we love dragons, we think Welsh Cakes are better when they aren't cooked with the full heat of a dragon's breath, but allowed to develop a little more slowly!
  9. 9) Serve with butter or a sprinkling of sugar for a more traditional version. Or if you are feeling more adventurous, why not layer your Welsh Cakes with cream, strawberries and maple syrup!
  10. 10) Of course, you can save yourself some time and buy a packet of Welsh Cakes to warm through on the stove. But they just won't be as delicious.
  11. 11) We experimented with cooking the cakes in different ways. The least successful was lining a chestnut roasting pan with foil and sticking it in the oven. Too dragon-like! Putting them in a tray in the oven did work, but they cooked a little too fast and lacked the authenticity of griddle cooking!