I’ve got a lot of love for Wales. Most of my family holidays in the 80s were spent in Snowdonia, and whilst I’d love to be able to tell you about some formative experience of eating Welsh Cakes fresh from a village bakery, the truth of the matter is my family were more likely to be found destroying a pack of Mr Kipling country slices. But I’ve moved on from the UK’s favourite fictional baker, and in honour of St David’s day yesterday, I’m celebrating with Wales’ answer to the scone.
The Welsh Cakes you get in the shops tend to be rather rubbery, but in my mind the key to a good one is a crunchy crust and a fluffy, crumbly inside. Usually they are made with currants, but I prefer bigger and juicer raisins, soaked over night in a wee bit of booze. Not exactly traditional, but there you go.
Ingredients (makes around 25)
500 g Self-raising flour / 500 g flour with 2.5 tsp baking powder
250 cold, unsalted butter
90g caster sugar
1.5 tsp of allspice