These traditional Welsh cakes are incredibly tasty and a great recipe to make with the children.
Serves 15
Cooking time: 15- 30 minutes
What You’ll Need:
- 225g (8 oz) plain flour
- 1 teaspoon baking powder
- 115g (4 oz) Stork packet, diced
- 85g (3 oz) caster sugar
- 70g (2½ oz) currants
- 1 egg, lightly beaten
- About 2 tablespoons milk
- Caster sugar, for dusting
What To Do:
- Sift the flour, baking powder and salt into a large bowl. Rub in the Stork until the mixture resembles fine breadcrumbs and stir in the sugar and currants. Add the egg and mix, adding sufficient milk to make a soft dough.
- On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick.
- With a 6-7.5 cm (2½-3 inch) cutter, cut into rounds.
- Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown.
- Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.
Recipe from Bakewithstork.com