Welsh Cakes!

On our second trip to Wales I found this delicacy in Morrisons of all places. Now I realise they are available all over wales by many large bakery brands.

I have to say the best ones we've found have always been fresh ones from smaller bakeries, in particular the bakery on the corner of 'Y Welsh' and 'Ropewalk' in Fishgaurd have the most amazing ones we've tasted.

Welshcakes are small round cakes a bit like scones and eaten with or without jam or butter, we prefer without.

We now find ourselves bringing back a few boxes of them each time we return from wales for friends and family.

I've included a quick recipe from the BBC website below incase anyone feels like having a go.

Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing


Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.