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| 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.
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| 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.
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| 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.
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| Ready to enjoy! |
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