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I make Welsh Cakes - they are full of stuff that keeps you going all day, a bit of sugar for a kick straight away, fruit for a medium-term burn of energy and some fats for the long haul. THey can be made up in advance and frozen too, but fresh is best!
Recipe (makes about 12)
Measure out 225g plain flour (actually I use a bit of self-raising mixed in usually) with 1tsp baking powder and 1/2tsp mixed spice. Rub in 50g butter/marg and 50g lard (you can do it with just butter or marg but the texture is better with half lard). Stir into this 75g caster sugar and 50g currants. Mix in a beaten egg and a splash of milk to make a sticky dough (Welsh MIL sometimes puts in a mashed banana or grated cooking apple instead of the milk, which are both lovely variations).
Turn the mixture out onto a WELL floured board, roll out to a thickness of about a centimetre (just less than 1/2 inch) - you'll need to flour the top and the rolling pin and your hands too probably
- and use a cutter to cut into rounds. Heat a dry griddle pan or large frying pan to a medium heat and cook the cakes for enough time to be golden brown, flip them over and do the other side. The middle should be just about cooked. They are quite delicate when just done but firm up well on cooling.
Recipe (makes about 12)
Measure out 225g plain flour (actually I use a bit of self-raising mixed in usually) with 1tsp baking powder and 1/2tsp mixed spice. Rub in 50g butter/marg and 50g lard (you can do it with just butter or marg but the texture is better with half lard). Stir into this 75g caster sugar and 50g currants. Mix in a beaten egg and a splash of milk to make a sticky dough (Welsh MIL sometimes puts in a mashed banana or grated cooking apple instead of the milk, which are both lovely variations).
Turn the mixture out onto a WELL floured board, roll out to a thickness of about a centimetre (just less than 1/2 inch) - you'll need to flour the top and the rolling pin and your hands too probably
- and use a cutter to cut into rounds. Heat a dry griddle pan or large frying pan to a medium heat and cook the cakes for enough time to be golden brown, flip them over and do the other side. The middle should be just about cooked. They are quite delicate when just done but firm up well on cooling.
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