Welsh Cakes

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I have made Welsh cakes for years, and have even made them in a tent. Make a batch and take some to your new neighbours. A great way to break the ice.

Accurate measurements of ingredients are not important with this recipe. I usually throw it together without scales, as you cant go far wrong with any mix of these simple ingredients.

Small Batch without scales Full bag of flour batch

250g self raising flour
100g margerine
100g caster sugar
1 egg
50g currants
1 tsp mixed spice
1/2 tsp salt

3 cups self raising flour
1 cup margerine
1 cup caster sugar
1 egg
1/2 cup currants
1 tsp mixed spices
1/2 tsp salt

1.5Kg self raising flour
600g margerine
600g caster sugar
5 eggs
300g currants
3 tsp mixed spices
2 tsp salt

  • Tip the flour into a large bowl, add a little salt and rub in the margerine until there are no lumps, and it looks like breadcrumbs
  • Add the sugar, currants and mixed spice. Mix with your hands, remembering to dig right to the bottom until thoroughly mixed.
  • Crack in the egg(s) and stir with a blunt knife until it binds together. You may add a spot of milk if it appears too dry. The dough should be a little sticky.
  • Don't bother to roll out and cut into fancy shapes (unless your mum is visiting). Put a little extra flour on your hands and pick out a ball of dough about the size of a bouncy ball. Roll gently between your hands to form a ball and then squash it to flatten a little (diameter of a can of pop)
  • Place the cake onto your griddle, press down a little and leave until you see the colour change on the upwards side (3 mins)
  • Flip over with a large kitchen knife or a spatula, and cook for 3 more mins
  • Place on a cooling tray or plate and sprinkle with extra sugar while they cool.

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