Welsh Cakes

A traditional Welsh recipe.  Very quick and easy to make.  One that the children will enjoy helping you make. (and eat) 

Welsh Cakes

(250g) 8oz self-raising flour
(75g) 3 oz butter 
(1/4 tsp) pinch of salt 
(75g) 3 oz sultanas or mixed dried fruit
(75g) 3oz caster sugar (fine sugar)
1 egg 
little milk (to mix) 
extra caster sugar (to sprinkle)
¼ tsp of spice (optional)

Sieve together the flour, mixed spice and salt then rub in the fat using your fingers

Add the sugar and fruit, then the beaten egg and milk.

 Mix into a stiff paste.

Roll out, cut into rounds using a 6cm cutter and bake on a griddle over medium heat for about 3 minutes each side. If browning to quickly turn the heat down or they will not be cooked through.

Sprinkle with extra caster sugar to serve

Best eaten warm but will keep well in an airtight container for a week to 10 days.

If you don’t have a griddle a heavy based frying pan will do. Just grease it very lightly.

My grandson Stuart showing off his Welsh Cakes on St David's Day 2008.  St David is the patron saint of Wales and Stuart is wearing his Welsh rugby shirt and a leek to celebrate the day. 

Fairy Cakes

         Ingredients

• 125g butter
• 125g caster sugar
• 1/2 teaspoon vanilla essence
• 2 large eggs
• 125g self-raising flour, sifted
• 2 tablespoons milk

• By Hand Method
  • Cream the butter and sugar together in a bowl and then add the vanilla essence.
  • Add the eggs, one at a time, adding a spoonful of flour between each.
  • Fold in the rest of the flour and then add a little milk as needed.
• Food Processor Method
  • Add the butter, sugar, vanilla essence, eggs and flour to the food processor and blend until smooth.
  • Add a little milk and pulse - add enough milk to achieve a soft, dropping consistency.
• Divide the mixture between 12 bun cases in a muffin tin. Bake in the oven at 200°C (Electric oven | Electric fan oven 180°C | Gas Mark 6) for 10 - 20 minutes until cooked and golden on top. Don't overcook the fairy cakes otherwise they will dry out. Lift the fairy cakes out of the muffin tin and leave to cool on a wire rack.
• For a simple icing topping, add a little water to some icing sugar until you have a smooth paste. When the cakes are cool, drizzle some icing mixture over the top. These fairy cakes are best eaten on the day they are made.