Welsh cakes

Dessert: Makes 14. Total time:
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Indy Lifestyle Online

FOUR YEARS old is about the lowest age to involve a child in cooking, unless you have more patience than I do when it comes to cleaning up. Pancakes and griddle cakes are good spectator sports for small ones, and there's the added gratification of being able to eat them straight away. This recipe is a hand-me-down from my great-grandmother-in-law, who was of Welsh-valley stock, so it's real. The crust, imbued with the flavour that comes from toasting their surface on a griddle, makes these scones one trick beyond the ordinary. Traditionally, these pans are rimless and circular with a handle, but a dry cast-iron frying pan or any smooth- sided griddle will do.

Four years old is about the lowest age to involve a child in cooking, unless you have more patience than I do when it comes to cleaning up. Pancakes and griddle cakes are good spectator sports for small ones, and there's the added gratification of being able to eat them straight away. This recipe is a hand-me-down from my great-grandmother-in-law, who was of Welsh-valley stock, so it's real. The crust, imbued with the flavour that comes from toasting their surface on a griddle, makes these scones one trick beyond the ordinary. Traditionally, these pans are rimless and circular with a handle, but a dry cast-iron frying pan or any smooth- sided griddle will do.



350 g plain flour
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp ground mace (optional)
180 g unsalted butter,
chilled and diced
110 g golden caster sugar
110 g currants
1 medium egg, beaten
milk
lard or clarified butter for cooking
unsalted butter and jam to serve

Put the flour, salt, baking powder and mace in a bowl and rub in the butter with your fingers until the mixture is crumblike. Mix in the sugar, currants and egg to bring the dough together. If necessary, add some milk. Wrap in clingfilm and refrigerate for 30 minutes, though the dough will keep overnight. Roll out the dough 0.5cm thick on a lightly floured surface and cut into 7cm rounds using a cutter. Gather up the trimmings and roll out once more to cut out more rounds. Grease a griddle or cast-iron frying pan, heat on medium, then cook the scones for about 3 minutes each side until mottled with brown. Slice while hot and spread with butter, and jam.

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