Welsh Cakes!!

Someone in my husband’s office requested these; who of course is Welsh! So, I accepted the challenge! His verdict was that they were good, but (there is always a but) they needed to be a bit thicker. I also forgot the sugar dusting (sorry!) they were sugar dusted once they arrived at the office! The flavor was there so need to work on thickness might need to get myself some rolling pin guides!!

The recipe is from Nigella’s How to be a Domestic Goddess. It is my go-to baking book, can't recommend it enough! It has a little bit of everything!

Welsh Cakes: 

125g cold unsalted butter, cubed/diced
250g self-rising flour
75g caster sugar, plus more for sprinkling
¼ tsp ground allspice
¼ tsp ground cinnamon (optional; I added this in)
100g sultanas
1 large egg, beaten
7 ½ cm crinkled round cutter

Rub the butter into the flour as if you were making pastry, then stir in the sugar spice(s) and dried fruit. Add the egg to make soft but not sticky dough. Form a disc, cover with cling film and leave in the fridge for a minimum of 20 minutes. Roll out on a floured surface to a thickness of about ¾ cm (no idea what my width was…) Use the cutter and cut out cakes; you will need to re-roll etc… but should be a problem. Preheat your unoiled griddle or cast-iron frying pan and cook the cakes for about 3 minutes on each side, until golden brown. Remove to a cold plate and sprinkle with caster sugar. (I missed this part and the receivers commented on it! Oops! I was in a hurry!) 

note: the Welsh Dragon picture comes from a site that sells Welsh Air. WTF?!? I should bottle the air in Berkshire.....