Welsh Cakes

If you think you've tried Welsh cakes before, believe me, you truly haven't until you've tried them warm from the pan coated with sugar and served with a wedge of butter - there are very few things in life more heavenly.

This recipe comes from Jonathan Woolway at St JOHN via baking goddess Ravneet Gill and with all that baking pedigree behind them, they're obviously spot on! Once you've cut them out, the dough can sit in the fridge for a day until you're ready to bake, giving you a little flexibility. I guess the only thing left to say is: be warned, you might find yourself eating several in moments! 

Welsh Cakes
Makes approx. 20

225g self-raising flour

75g caster sugar, plus extra for dusting

pinch of fine salt

grated zest of ½ lemon

100g unsalted butter, cold and cubed, plus extra for buttering the pan

50g currants

1 egg

milk

Put the flour, sugar, salt and lemon zest in a mixing bowl and stir together. Add the cold, cubed butter and rub in with your fingertips to the consistency of breadcrumbs.

Stir in the currants and egg and mix until a dough forms. You may need to add a small drop of milk depending on the size of your egg.

Turn the dough out onto a lightly floured work surface and lightly knead until just brought together and smooth (be careful not to overwork). Wrap in clingfilm and chill in the fridge for 1 hour.

Dust the work surface with a little more flour and roll the dough out to a thickness of 0.5cm/0.25in.

Use a 6cm/2.5in cutter to stamp out rounds and place these on a baking sheet lined with baking parchment. Gather up the scraps, re-roll and cut out more if you can. Chill in the fridge for a minimum of 20 minutes up to a maximum of 24 hours.

When you are ready to cook, butter a heavy cast iron pan (skillet) lightly and warm it over a low heat. Add the Welsh cakes and cook for around 3-4 minutes until golden on each side, aiming to only turn them once. If you're cooking on a hot plate, cook for the same amount of time but on a medium heat.

Once cooked, place back onto the baking sheet lined with paper and cover with a tea towel. Leave to cool slightly until easy enough to handle (around 5 minutes) then sprinkle liberally with sugar.

The baked cakes will keep in an airtight container at room temperature for up to 3 days but they are best eaten fresh! I like mine with a chunk of butter on top.