It’s St Davids day on Wednesday and what better way to celebrate all things Welsh than a tasty little welsh cake, traditionally made with currants and mixed spice, my version has added mixed peel to add sweetness and a citrus-y flavour.
The dough is specked with currants and mixed peel, providing a bite of sweetness in every mouthful.
Traditional Welsh Cakes
Makes about 20 Welsh cakes
- 225g self raising flour
- 100g butter
- 75g caster sugar
- 50g currants
- 50g mixed peel
- 1 tsp ground mixed spice
- 1 egg
- 3 tbsp full fat milk
- Begin by rubbing the butter into the flour till it resembles bread crumbs. Add the sugar and mixed spice and stir till combined. Add in the fruit.
- Beat the egg with the milk and add to the flour mix, stir till a dough consistency is reached.
- Roll out on a floured surface till 1/2 inch thickness, and cut out using a round fluted cutter.
- Heat a griddle pan or a frying pan with a little butter in, over a medium heat and add in the cakes. Cook for 4 minutes on both sides until golden and risen.
Eat sprinkled with castor sugar whilst still warm from the pan or spread with jam. These cakes make a lovely afternoon snack.