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Olive’s Welshcakes

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Ingredients

Adjust Servings:
225g Butter
450g Self Raising Flour plus extra for dusting
170g Caster sugar
170g Currants
½tsp Mixed spice
3 Large eggs beaten
2tbsp Semi-skimmed milk

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Olive’s Welshcakes

Soft and buttery, this is the only Welshcake recipe you need.

  • 30 min
  • Serves 30
  • Easy

Ingredients

Directions

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Steps

1
Done

Rub the butter into the flour until it looks like breadcrumbs.

2
Done

Reserve 1tbsp of the caster sugar, then add the rest to the mixture along with the currants and mixed spice.

3
Done

Stir in the eggs, adding the milk if the dough is too stiff. Roll out on a flour-dusted surface to about 5mm thick, then cut into 6cm rounds.

4
Done

Preheat a griddle or large, heavy-based frying pan over a low heat.

5
Done

Cook the Welshcakes in batches for 3-4 mins on each side, until well risen and golden brown.

6
Done

Serve the Welshcakes warm, sprinkled with the reserved caster sugar.

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