Welsh griddle cakes
3
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 20 • Difficulty: Easy
Afternoon tea around the fire? These delicious cakes were originally cooked on bakestones or griddles over an open fire-a non-stick frying pan is a good substitute.
Ingredients
White Self Raising Flour
225 g
Salt
1 pinch
Caster Sugar
40 g
Ground Cinnamon
1 teaspoon(s), level
Currants
85 g
Margarine, Soft
75 g
Egg, whole, raw
1 medium, raw
Instructions
1
Sieve the flour, salt, sugar and spice into a bowl. Rub in the sunflower margarine, until the mixture resembles fine breadcrumbs.
2
Stir in the currants. Add the beaten egg and mix to a soft dough. (If it seems a little crumbly, add a few drops of water.)
3
Roll out on a lightly floured board to a thickness of 5 mm. Use a plain 5 cm (2-inch) pastry cutter to cut out rounds. Re-roll any trimmings and cut out more rounds.
4
Dredge a heavy-based, flat frying-pan or griddle with flour. Heat the frying-pan and batch cook the cakes on one side until golden brown. Turn over and continue cooking for 5-7 minutes, or until crisp and lightly browned. Serve warm, with reduced-calorie jam.
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