Whenever someone in our house makes these scrummy, yummy Welsh Cakes, no sooner are they made than they're all gone! The best way to eat them is nice and warm, straight off the baking stone!
225g/8oz plain flour 100g/4oz butter (NOT marge!) 75g/3oz caster sugar 50g/2oz currants Â½tsp baking powder Â¼tsp mixed spice 1 egg A pinch salt A little milk to bind
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter or on their own. As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes
This has got to be as easy as it gets when it comes to cooking!
All you need is: 3 oz butter 3oz soft brown sugar 4oz quick porridge oats
All you have to do is: Melt the butter and sugar but don't boil it! Add porridge Put it all in a greased tray and plonk it in the oven on 180o for 15 to 20 minutes until light brown.
For variety you may want to chuck in a few chocolate chips or glace cherries, sultanas, raisins, nuts or some coconut or......just be adventurous and try any old thing!! Pouring melted chocolate over the top makes for an extra-special flapjack too!
See what I mean about being dead easy!
Basic flapjack recipe courtesy of Victoria Harrison, mum to Charlie, Cole and Kira-Rae.