This is how it's made Welsh Cakes

  1. 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.
  2. On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick.
  3. With a 6-7.5 cm (2½-3 inch) cutter, cut into rounds.
  4. Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown.
  5. Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.
  • Temperature: 0 oC
  • Baking time:
  • Serves: 15