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Welsh cakes
Preparation info
- Makes about
24
- Difficulty
Easy
Appears in
Published 2011
Neither pancakes nor biscuits, Welsh cakes are made with a soft, pastry-like dough cut into pretty little two-bite rounds and baked on a griddle. Quick to make and bake, they’re best eaten fresh, but keep very well in an airtight tin.
Ingredients
Method
Put the flour in a bowl and rub in the butter with your fingertips, as if making pastry. Mix in the fruit and sugar. Fork up the eggs with their own volume of water (measure with an eggshell) and work the liquid into the flour mixture till you have a soft but still rollable dough – you might need a little more water.
Tip the dough on to a well-floured board and roll it out to the thickn