Welsh Cakes (Cage Bach)
Metal spoon, rolling pin, cookie cutter, Bake stone
- 33⅓ g Self Raising Flour
- 16⅔ g butter
- 16⅔ g sugar
Rub together butter, flour and sugar to a fine crumb with your finger tips.
- ⅛ tsp ground cinnamon
Add cinnamon, and mix through crumb-like mixture.
- ⅛ Large egg, beaten
- Metal spoon
Make a well in the centre of the mixture, then add the beaten egg and sultanas/raisins. Mix initially with a spoon to combine, then make into a firm dough.
- rolling pin
Roll out onto a floured surface using a rolling pin. Roll out to a thickness of 0.75cm.
- cookie cutter
Cut the dough into rounds (a cutter of 5 or 6cm across will be good)
- Bake stone
Using a very heavy saucepan, or a bake stone heated to a low/medium heat, cook one side at a time until golden brown, then flip carefully and cook the other side until golden brown.
When cooked, put onto a sugared plate to cool, and sprinkle with more sugar. These are best warm, and with a little jam if preferred!