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Welsh cakes


  • 225g plain flour
  • 1 tsp baking powder
  • 115g margarine, diced (Stork packet)
  • 85g caster sugar
  • 70g currants
  • 1 egg, lightly beaten
  • 2 tbsp milk
  • Extra caster sugar for dusting


Sift the flour, baking powder and salt into a large bowl. Rub in the Stork until the mixture resembles fine breadcrumbs and stir in the sugar and currants. Add the egg and mix, adding sufficient milk to make a soft dough. On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick. With a 6-7.5 cm (2½-3 inch) cutter, cut into rounds. Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown. Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.

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