Welsh Cakes
A traditional welsh tea-time bake.
Steps
Rub the butter into the flour with a pinch of salt , then stir in the sugar and currants.
Grease a flat cast iron griddle pan or large heavy-based frying pan with a drizzle of oil and put on a very low heat.
On a floured surface , roll out the dough to a 1cm thickness.
Stamp out thin rounds with a 6.
5in fluted cutter , re-rolling the trimmings as you go.
To check whether the heats right for the griddle or pan you need to cook a trial cake.
The pan is hot enough when a sprinkling of water sizzles up in a few seconds.
Drop a welsh cake on to the griddle , leave it there for 5-6 minutes till the underside is brown , then flip it over and do the same to the other side to cook the middle.
If the cakes are browning too quickly , reduce the heat of the pan & allow to cool slightly before you cook any more.
Cook the welsh cakes in batches , trying not to overcrowd the griddle , then transfer to a wire rack to cool.
Serve warm sprinkled with caster sugar.
Ingredients
butter, self raising flour, golden caster sugar, currants, egg, sunflower oil