Keeping it Real Welsh Cakes

I like to think I’m a fan of keeping things real (apart from a brief spell in the sales rack earlier when I picked up a leather mini dress before remembering I’m a 31year old mother of two and my hips don’t lie). There’s alot of beautiful Welsh cake recipes about that have them jam filled or with chocolate chips but these are pretty traditional with the exception of sultanas rather than currants and an all butter recipe without any lard, because as much as I’m ‘liberal’ with my kids snacks, the thought of the babies munching on cold lard while rolling out dough is not super appealing. You won’t need much in the way of equipment for these. A round cutter ( 6cm apx) rolling pin, and if your lucky enough to have a baking stone lurking about then this

is it’s time to shine although, let’s face it who does? I use a non stick frying pan which has served perfectly well;

Ingredients

• 300g self raising flour
• 150g butter
• 100g caster sugar
• 100g sultanas
• 1 egg
• Extra butter (few spoonfuls) for cooking

In the biggest bowl you have (big bowls minimise toddler spillages) rub together the butter and flour until all nice and crumbly. Then mix in the sugar and sultanas until evenly distributed.

Mix in your egg. You’ll want to use the moisture from the egg to bring the dough together. If it’s a bit dry add a splash of milk but you do want the dough pretty firm.

When all doughed up, sprinkle flour over your worktop and roll out dough to thumb thickness and cut out your circles.

Again your toddler/child will truly embrace this so let them crack on while you stare in slight disbelief at the volume of flour on your kitchen floor.

Melt a small amount (half teaspoon) butter in your frying pan over a low heat and cook the cakes in batches of 3 or 4.

Cook them as low and slow as you can really. 5 or 6 minutes each side until golden should do nicely. Once cooked, tip onto a sugared plate and turn to coat. Enjoy with a strong tea and episode of Ben and Holly if your lucky, Paw patrol if not 😉