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.
