Ingredients
- 225g Butter
- 450g Self Raising Flourplus extra for dusting
- 170g Caster sugar
- 170g Currants
- ½tsp Mixed spice
- 3 Large eggsbeaten
- 2tbsp Semi-skimmed milk
Directions
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. |
