Welsh Cakes
These griddle cakes are perfect for a tea time treat
Makes enough for: 14 cakes
Ingredients
- 225 g self raising flour, plus extra for dusting
- 100 g salted butter, plus extra for greasing
- 50 g xylitol
- 50 g currants
- 1 egg
- 30 mls milk
- 15 mls lemon juice
- vanilla sugar for dusting (or cinnamon sugar)
Method
- Place the flour into a mixing bowl and add the butter
- Rub together then add the xylitol and currants and mix to combine
- Break the egg into a jug and whisk to slacken
- Then add the milk and lemon juice and whisk to combine
- Make a well in the dry ingredients and pour in the liquid ingredients
- Mix to form a dough then turn out onto a lightly floured surface
- Roll the dough to 5mm thick and cut out 7.5cm rounds
- Continue rolling and cutting until all the dough is used up
- Heat a heavy bottomed pan (I use a cast iron crêpe pan) on a medium temperature
- Grease generously with the butter and place as many of the cakes onto the pan that can fit, with space for flipping
- Cook for 4 minutes then flip and cook for another 4 minutes
- Remove from the pan and dust with vanilla sugar
- Wipe down the pan and grease between each batch
- You can cook them all at once and store in an airtight container for a few days
- Best served warm and plain, or cold with some jam