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Welsh Cakes
Delicately spiced and generously dotted with currants, Welsh Cakes are a much-loved traditional bake. Cooked gently on a dry skillet or frying pan until golden and lightly crisp on the outside, they reveal a soft, tender crumb within. Lightly dusted with sugar and best enjoyed warm from the pan, Welsh Cakes are perfect with a cup of tea.
Ingredients
- 200g Wessex Mill Plain Flour
- 75g caster sugar
- 1 tsp baking powder
- 1 tsp mixed spice
- 100g butter
- 1 egg
- 1 tbsp milk
- 50g currants
- plus flour, for dusting
- plus oil, for tray
Equipment
- 1 x skillet or large frying pan
- 1 x mixing bowl
- 1 x 6cm/2¼ inch cookie cutter
Method
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Put a dry skillet or frying pan over a gentle heat, or see note below for baking in an air fryer, in one or more batches depending on air fryer size.
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Sieve the flour, sugar, baking powder and mixed spice into a mixing bowl and stir to combine.
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Chop the butter into the bowl and using a fork, work it into the flour until it resembles breadcrumbs.
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Break the egg into the bowl, add the milk and mix these together adding the flour as you stir, until everything is lumpy and craggy then add the currants and mix into a ball of dough.
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Dust the work top with flour and roll out the dough until 7mm/¼ inch thick then, using a 6cm/2¼ inch cookie cutter or cup, cut out circles.
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Transfer the Welsh cake circles to the dry skillet and cook until the base is a mottled golden brown, about 3-6 minutes, then turn over and cook the other side for another 3-6 minutes.
