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Welsh Cakes
Cooking time10 minutes
Prep time30 minutes
Servings15 portions
Ingredients
225g (8 oz) plain flour
1 teaspoon baking powder
115g (4 oz) Stork packet, diced
85g (3 oz) caster sugar
70g (2½ oz) currants
1 egg, lightly beaten
About 2 tablespoons milk
Caster sugar, for dusting
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Sift the flour, baking powder and salt into a large bowl. Rub in the Stork until the mixture resembles fine breadcrumbs and stir in the sugar and currants. Add the egg and mix, adding sufficient milk to make a soft dough.
On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick.
With a 6-7.5 cm (2½-3 inch) cutter, cut into rounds.
Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown.
Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.
Cooking time10 minutes
Prep time30 minutes
Servings15 portions
