Welsh cakes are popular throughout Wales and a favourite at Parc-Le-Breos. These little flat cakes, originally cooked on a heated bake stone, were often served to travellers on their arrival at an inn. Please feel free to use and share Olive's Welsh cake recipe!
250g) 8oz self-raising flour
(75g) 3 oz butter
(1/4 tsp) pinch of salt
(75g) 3 oz currants
(75g) 3oz caster sugar
A little milk (to mix)
Extra caster sugar (to sprinkle)
¼ tsp of spice (optional)
Gently rub the butter into the flour.
Now add the dry ingredients, then the egg and milk. Mix into a stiff paste.
Roll out into a sheet approximately 10mm thick, cut into rounds.
Bake on a flat griddle over medium heat, the key to good welsh cakes is the temperature of the hot plate - make sure its not too hot. The cakes should still be moist inside when they are just right. They are very easy to overcook.
When cool, sprinkle with extra caster sugar to taste.
Parc Le Breos House