Welsh Cakes Like Mammy Used to Make

Artspark/Pixabay

Now Christmas and New Year are behind us, but the winter is still very much with us, how about few Welsh cakes, just like Mammy used to make, to munch by a roaring fire.

My mum used to make them on a griddle when we were young but I am told a frying pan will do the job.

There is nothing like home-made, served hot and fresh and maybe dripping with butter.

Ingredients

225g self-raising flour or plain flour plus a teaspoon of baking powder (you can substitute gluten-free for those with intolerances)

125g unsalted butter

75g caster sugar

75g dried fruit (currants, raisins, sultanas or a mix)

1 large egg, beaten

A good sprinkle of mixed spice, nutmeg or cinnamon

Method

Rub  the flour, spice and butter together in a bowl until the mixture has the consistency of breadcrumbs.

Stir in the caster sugar and dried fruit.

Add a beaten egg into a well you have created in the middle of the mixture and keep stirring until you have a good firm ball of dough. If you need a little more fluid, add a drop of milk.

Sprinkle your work area with flour so you can roll out the dough to about a centimetre thick.

Using a pastry cutter or a glass/cup, divide the dough into individual rounds.

Get your griddle or pan up to medium heat and add some butter. When it is melted and hot, let the Welsh cakes cook for about 3 to 5 minutes on both sides They will be a golden-brown colour when ready.

Allow the cakes to cool. You can then enjoy them sprinkled with icing sugar or with your favourite spread.