Welsh Cakes

submitted by Hazel Wyatt ...

Welsh cakes have been popular since the late 19th century. They are sometimes called bakestones or griddle scones. These names derive from cooking on a cast iron griddle. Despair not, a heavy based frying can be used. Fans of Mary Berry might use her recipe, but I think this old Welsh recipe is better.

Ingredients

225g/8oz.plain flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp grated nutmeg
90g/ 3¼ oz golden caster sugar
115g/4oz butter softened
115g/4oz raisins or currants
1 egg, beaten
a little milk

Method

1. Put the flour, baking powder, salt, nutmeg and sugar in a bowl and rub in butter with fingertips until it resembles breadcrumbs.
2. Add the dried fruit, then the egg and mix until it forms a soft but not sticky dough. If it is too crumbly to roll add  a little milk.
3. On a lightly floured work surface, roll out dough to a 1/4 in thickness and cut out as many rounds as you can using a fluted or plain 5 or 7 cm pastry cutter.
4. Push together the remaining dough and roll out again. Cut more discs and repeat until all dough is used.
5. Heat the griddle or pan to no more than medium heat (cakes can burn easily).
6. Grease the pan with a little oil. Sunflower is good. Lard used to be used in Wales.
7. Place a few onto the pan and cook for about  2 to 3 minutes on each side until  golden and puffed.

Serve hot with butter or lightly sprinkled with sugar. They can also be sprinkled with sugar, cooled and stored for another day.