About the Recipe
This recipe has been handed down from my husband's side of the family, who were originally from Swansea, Wales. It's a favourite of ours and you've got to eat it when it's warm! For a little extra indulgence, top with salted butter and some jam before eating!
Ingredients
Ingredients
225g self-raising flour
100g margarine or softened butter
50g caster sugar + extra for rolling
50g currants
1 medium egg, beaten
1 tbsp full-fat milk
Preparation
In a large bowl, combine the flour and salt. Add in the margarine and rub into the flour till it resembles breadcrumbs. Add in the sugar and currants.
Add in the whisked egg and milk. Mix using a wooden spoon to form a dough.
Slightly flour your work surface and roll the dough till 1/4 inch thick. Take a round cookie cutter and cut circles into the dough. Reroll all the trimmings and repeat the process till all the dough is used up.
Heat a griddle or a non-stick frying pan and cook each Welsh Cake for 3 minutes on each side or until lightly browned. Brush each Welsh Cake with a little melted butter and roll in some caster sugar.
I like to make these at night and have them for breakfast the next day. Pop them into the toaster for a minute or so (be careful because the currants might burn) then slather on some extra butter and enjoy with a cup of tea!