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A classic Welsh dish to celebrate St David's Day, Welsh cakes are best served warm from the griddle with a little butter and sprinkle of sugar
Recipe courtesy of Lisa Fearn, food writer, cookery school owner and Borough Market demo chef.Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and the dried fruit. Whisk the egg and add to the mixture. Add the orange zest and juice.
Mix to a firm dough, adding a little milk if needed. Roll out to 5mm thickness on a floured surface, then cut into circles.
Place onto a hot griddle or frying pan and cook until golden, turning once.
Add a little butter, sprinkle with caster sugar and serve warm. Mwynhewch (enjoy!)
Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and the dried fruit. Whisk the egg and add to the mixture. Add the orange zest and juice.
Mix to a firm dough, adding a little milk if needed. Roll out to 5mm thickness on a floured surface, then cut into circles.
Place onto a hot griddle or frying pan and cook until golden, turning once.
Add a little butter, sprinkle with caster sugar and serve warm. Mwynhewch (enjoy!)
45-45 minutes
Serves 4
