|Festive Welsh Cakes ingredients|
OK, it’s 1st December, so it’s time for me to plan a little Christmas ‘bake-ahead’ baking. However, as I am still attempting to lose a few pounds before the big day and, not having a great iron will, I am not too keen on having too many sweet treats in my cupboards ahead of time. So, one of my fail-safe recipes is my version of Festive Welsh Cakes. It’s an ideal tea-time favourite when unexpected visitors call, as they take less than 30 minutes or so to prepare and cook. They are best eaten straight away when warm but they will happily also store in an air-tight tin for several days. Even better would be to freeze a batch, as they can be defrosted and warmed briefly in a microwave.
Festive Welsh Cakes
250g self raising flour
Pinch of salt
125g butter (I didn’t have any today, so I used marg.)
75g light soft brown sugar (or caster if you prefer) plus a little extra for topping
Zest of 1 orange
1 beaten egg
1 tablespoon mincemeat
½ tsp cinnamon or mixed spice
Milk if needed
Sift the flour, salt and spice into a large bowl then rub in the butter until the mixture resembles fine breadcrumbs.
Add the sugar, zest, and mincemeat, along with the beaten egg. Mix to form a soft dough. If necessary, add a drop or two of milk.
|Ready for rolling|
Turn out dough onto a lightly floured surface and roll to about 1cm thickness. Using a scone cutter, cut into rounds, re-rolling any trimmings.
|Cook for 2/3 mins each side|
Heat a heavy-based frying pan or griddle on a low/medium heat - NO NEED TO GREASE. Cook the cakes in small batches for two to three minutes each side, or until golden brown.
Dust with caster sugar whilst still warm.
|Ready to enjoy!|