During the Easter holidays my girls and I decided to make some welsh cakes.
Having never made welsh cakes before, I only realised that I’d need a bake stone when I’d actually bought all of the ingredients and was about to make them with our girls!
Fortunately, we used a frying pan instead and this worked out pretty well for us!
I’m not sure what it is about shop bought welsh cakes, but our girls just don’t like them. However, when they recently made welsh cakes in school, they just couldn’t get enough of them!
This recipe is easy to follow and children will enjoy getting their hands mucky mixing the mixture with their hands!
225g plain flour
85g caster sugar
1/2 tsp baking powder
50g unsalted butter
Handful of sultanas
1 medium sized egg
Splash of milk
Sieve the flour into a bowl and add the caster sugar, baking powder and butter.
Using your fingers rub the butter into the mixture until it resembles bread crumbs.
Mix in a handful of sultanas and add the egg, mixing it until it becomes a soft dough. If you need to add a splash milk, do so now.
Once the mixture has turned into dough, flour your work surface to ensure the dough doesn’t stick and roll out the dough to a 5cm thickness.
Use a cutter to cut out your welsh cake shapes.
Grease a frying pan and put on a medium heat. Add your welshcakes to the frying pan and cook for 3 minutes on each side. Be careful they don’t burn!
Sprinkle them with some caster sugar whilst still warm and enjoy!