Welsh Cakes
A favourite of Ian’s, these simple little cakes, were a staple in the cake tin whilst he was growing up and were the first port of call on his arrival at home after a day at school.
Makes about 14 little cakes
Ingredients
225g Self-Raising Flour
1/2 tsp salt
1 tsp nutmeg
90g golden caster sugar
115g cold diced unsalted butter
100g raisins
1 medium egg beaten
1 tbsp cold water
Equipment
Electric Mixer/Mixing Bowl
Rolling Pin
Parchment Paper
Frying Pan
Pastry Cutter 6cm diameter
Cooling Tray
Method
Mix the dry together (flour, salt, spice, sugar)
In a mixer (or by hand) rub in the butter until completely incorporated
Mix through the fruit
Add the egg and water and bring quickly to a dough
Flatten and wrap in parchment paper
Chill in the fridge for 30mins
Roll out to half a centimetre thick
Cut into 6cm circles
Set a non-stick frying pan over a medium heat for a few minutes, then reduce heat to a lower setting
Slowly ‘dry fry’ (no fat required) the cakes and turn them so as not to scorch - approximately 4 minutes either side, dependent on thickness
Experiment with the first few to get the heat correct
Dust with caster sugar whilst warm or leave plain
Leave to cool
These will keep in a sealed container for a good 5 days or so
