Welsh Cakes for St. David’s Day

Ingredients

• 265 g (2 1/8 cups) all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp mixed spice (see recipe in post)
• 130 g (1/2 cup + 1 tsp) butter (good quality)
• 65 g (1/3 cup) sugar (plus more for sprinkling on top)
• 75 g (1/2 cup) currants
• 1 large egg, slightly beaten
• 2 Tbsp buttermilk

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Instructions

Special equipment: a griddle or heavy frying pan. Biscuit cutter.

Make the dough.

1. Sift the flour, baking powder and mixed spice into a mixing bowl then rub in the butter.
2. Stir in the sugar and currants.
3. Stir in the egg and buttermilk and mix to a soft dough. Add more milk if necessary.

Roll out and cut the dough.

1. Roll the dough to about 1/3" thickness.
2. Cut with either a fluted or straight cutter about 3" in diameter. Welsh cakes are traditionally quite small, and not like a more standard scone size.

Cook the Welsh Cakes

1. Heat a griddle to medium heat and cook the Welsh Cakes for a few minutes on each side or until golden brown and cooked in the center. 
2. Place on a cooling rack or tea towel, but not for too long. These are absolutely delicious when sprinkled with a little sugar and served right away!
3. However, I do agree with Paul who says that they're also really good the next day if you pop them in a toaster or heat them any way you like. I hope you try them as I think you'll be very happy with the recipe!