My Culture
"Welsh Cakes - Picau ar y maen"
by Samantha a (10)

My culture and traditions MAKES ENOUGH FOR 4 8 oz (200g) self-raising flour 4 oz (100g) butter or margarine 3oz (75g) caster sugar pinch of salt 3oz (75g) currants and sultanas, mixed 1 teaspoon mixed spice 2 eggs, beaten 1 teaspoon golden syrup (or a drop of milk) 1 Sieve the flour, salt and spice into a mixing bowl. Rub in the fat until the mixture looks like fine breadcrumbs. Add the sugar and dried fruit. 2 Pour in the beaten egg and syrup and stir to make a fairly firm dough. 3 On a floured board, roll or press the dough out to approximately inch(5mm) thick. Cut into rounds with a 1 inch (4cm) or a 2 inch (5cm) cutter. 4 Bake the Welsh Cakes on a medium hot griddle, turning once, until golden brown on both sides but still a little soft in the middle. 5 Dust the Welsh cakes liberally with caster sugar whilst still hot. They are best eaten straight from the griddle, but will keep for up to 10 days in an airtight container.