Welsh Cakes
Sarah says: These are my ‘supermum’ breakfast. I sometimes make up the
dough the night before ready for the kids to help roll out and cut out the cakes
at breakfast time. We use all sorts of shapes too.
Ingredients:
8oz self raising flour
4oz salted butter (plus extra for cooking)
2oz caster sugar (plus extra for dusting)
4oz sultanas (optional)
1 beaten egg
Milk
Method:
Sieve the flour into a bowl and rub in the butter. Mix in the sugar. If you
intend to make a full batch of sultana cakes mix in the dried fruit now.
Add the beaten egg. Mix to a dough, adding milk if necessary. At this point I
split the dough into two and add sultanas to half the mix, but if you have less
fussy children you will have either added your sultanas or be omitting the
altogether.
Roll out the dough to about ½ inch thick.
In a large flat frying pan (or ideally on a griddle) melt some butter. Add
your cakes 5 or 6 at a time frying for 3 minutes on each side until they
caramelise. You will need to add more butter between batches. Sprinkle with
caster sugar while they are hot.
I like mine buttered, while the children like the plain Welsh cakes served
with jam or honey.
You might also enjoy:
Bara brith
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