08 May 2009
225g plain flour
10ml baking powder
85g caster sugar
Serves: 30 welsh cakes approx.
Sift plain flour and baking powder in to a bowl
Stir in sugar.
Rub in butter and trex, until a buttery crumb.
Stir in sultanas
Lightly beat egg, and add to the crumbs.
Mix together and bring together to a soft dough.
Divide into 4 lumps.
Roll or push out one of the lumps to about 5mm, on a floured surface.
Cut out using a 6cm cutter.
Heat a large frying pan to medium.
Rub a little butter over the heated pan, add welsh cakes but do not overcrowd the pan or it will be difficult to turn the cakes.
Cook 5 mins on each side,until golden brown on each side.
Place on a board dusted with caster sugar, sprinkle topsides with caster as they come out of the pan.
Repeat with all the mix. Kneading in the remnants. Use all the dough.