250g plain flour, plus
extra to dust
100g caster sugar, plus extra to sprinkle
1 tsp mixed spice
½ tsp baking powder
pinch of sea salt
100g chilled unsalted butter, cubed, plus extra for frying
Combine the flour, sugar, mixed spice, currants, baking powder and salt in a mixing bowl. Add the butter cubes and rub into the dry ingredients with fingers and thumbs until integrated. Beat the egg in a small bowl and stir it into the flour and butter mixture. Gradually add sufficient milk to bring the mixture together by hand until it forms a dough.
On a surface lightly dusted with flour, roll out the dough to 2cm deep. Cut out rounds with an 8cm cutter.
Heat 1 tsp of butter in a frying pan. Fry the cakes for 4-6 mins, turning over once, until golden. Dust with sugar and serve warm with butter.
Other classic Welsh recipes in the Mar/Apr 2017 issue of LandScape:
- Welsh onion cake
- Lamb cawl
- Laverbread with bacon and poached egg
- Welsh crempog
- Welsh dripping cake