Traditionally made in Wales for afternoon tea. I find these are perfect for when you want something truly delicious for breakfast but time is short. The recipe can be prepped the night before and then the wet ingredients added in the morning. A quick stir together, a knead, roll out, cut and fry for 6 – 7 minutes and breakfast is ready. Serve them hot with butter and local honey or raspberry jam. They can be reheated in the oven if necessary.
This something that you must try they taste nothing like the shop bought version. Even my teenage girl declared them delicious !
Equipment: A large flat griddle pan, a 8 cm plain cookie cutter
Makes: 9, 8cm cakes
225g self-raising flour
1 tsp mixed spice
75g caster sugar
110g softened butter
75g mixed dried fruit (what ever you want or just plain sultanas)
1 egg, beaten
half a tbsp milk (you may not need this)
In large bowl measure in the flour, sugar and mixed spice. Add the butter and rub until you have a crumbly mixture (like making pastry). Add the dried fruit and mix well. You can now leave it to the morning if you want.
Other wise add the milk and mix with a knife to form a dough, squeezing it together now with your hands. If if seems a bit dry add the milk. You want the dough to be fairly firm not sticky. Place on a floured surface and roll out until the dough is about 5mm thick. Cut out the cakes using a plain 8cm cutter. You should get around 9.
Heat a large flat griddle pan over a medium heat and rub it with butter, you want it just greased not greasy. Place the cakes on the griddle and cook for 3 minutes each side, turning carefully, they will be a bit soft on the first turn. When the time is up, they should be brown on the outside but cooked through – make sure the heat is not too high.
Serve straight away with plenty of butter and honey or jam.