Emergency Welsh Cakes

lucylox

makes about 8

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Prep Time 15

Cook Time 15

Course: Breakfast, cake, Dessert, Snack, teatime

Cuisine: Welsh

⅔ mug self-raising flour 125g – if no self-raising available use plain flour and add 1 tsp baking powder
1 pinch salt
3 tbsp dairy-free butter or margarine
3 tbsp sugar any type will do plus 1 tbsp extra for sprinkling
½ tsp cinnamon, ginger or mixed spice if available
3 tbsp milk
2 tbsp chopped chocolate or dried fruit (if available)

Place the flour and salt in a bowl and using your fingertips, rub the margarine or butter into the flour until the texture resembles breadcrumbs
Stir in the sugar, spice if have any and the milk to make a soft and slightly sticky dough. If it’s too sticky add a little more flour.
Add the chocolate or dried fruit if using and knead very briefly to incorporate everything
Roll into a log shape that is about 8 cm long and slice into 8 pieces. Pat out with your fingers to make a nice disc shape
Heat a frying pan to medium high and wipe over a little bit of margarine. Fry the cakes on each side for about 3-4 minutes until golden and on the second side so it doesn’t jiggle when you press the top (this shows it is cooked through).
Transfer to a plate and sprinkle with the extra sugar on both side
These are fabulous warm or at room temperature, can be reheated or even toasted. If well covered they will keep for up to 3 days

There are so many variations you can make of Welsh Cakes:

sweet - choc chip, spice, dried fruit, chopped apple and cinnamon, chopped banana

savoury - (leave out the sugar) plus herbs, or onions and garlic