Good Morning. Since today is St Davids Day I thought I’d share some lovely welsh recipes with you today.
225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter , cut into small pieces
50g lard , cut into small pieces, plus extra for frying
1 egg , beaten
Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week
And one to do with kids and these are great for breakfast!
225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp salt
½ level tsp mustard powder
100g strong cheese , half grated, half cubed
6 tbsp vegetable oil
150g Greek yogurt
Heat oven to 200C/fan 180C/gas 6.
Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
Combine all the ingredients and divide between the muffin cases in the muffin tin.
Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.