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Welsh Cakes

On a recent trip to southern Wales, these were sold in every market and bakery. We discovered that they should really be called South Wales cakes as this is where they originated.

Like all good home baking, they require just a few ingredients which are always on hand, are quick to make, and can be cooked on a griddle or flatiron - or in a heavy frypan.

Try them, you'll like them.

                        1 1/2 cups SR flour

                        1/2 cup granulated sugar

                        1/4 teaspoon salt

                        1/4 teaspoon ground nutmeg

                        1/2 cup cold salted butter, cut into pats or diced

                        1/2 cup currants

                        1 large egg beaten with enough milk to yield 1/3 cup liquid    

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Work in the butter until the mixture is fairly evenly crumbly; a few larger pieces of butter can remain. Mix in the currants.

Add the milk/egg mixture, mixing until the everything is moistened. Turn the sticky dough out onto a well-floured work surface.

Roll the soft dough into a circle about thickness of little finger. Be sure to lift up the dough and flour underneath it as you roll, so it doesn't stick.

Using a 6cm to 9cm fluted biscuit or other round cutter, cut the dough into circles. Gather and re-roll the scraps, cutting until you've used all the dough.

Heat an ungreased skillet over low-medium heat; an electric frying pan or skillet, set 160C, works well here.

Fry the cakes for 2-3 minutes on each side, until they're golden brown and cooked all the way through. Cool fried cakes on a rack.

Serve dused with cinnamon-sugar or castor sugar; or split them, butter, and spread with jam. A pot of tea is the perfect accompaniment.

Makes about 1 dozen 6cm cakes.

 

 

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