How not to make Welsh Cakes

Dear reader, Hasting Battleaxe seems to think my life is a whirligig of outings and frivolity.  As such I have decided to bore you with this blog.  So settle yourself in bed and think of this as your lullaby.

On Saturday I adventured in the kitchen with Welsh Cake making.  We cannot buy these in Sussex and liked them so much I had to dabble with the Kitchenaid. So here dear reader, is how not to make Welsh cakes.

Now I would describe welsh cakes as flat scones or flat biscuits to the Americans but sweet. I have had Chicken and biscuits in the US and these are a similar texture.

Welsh cakes are cooked on a griddle, apparently, there being a difference with scones and American biscuits. My griddle is ridged.  This is not ideal but adds a rustic burnt affect that I will come onto later.

Do not look at the amount of butter. Its a horror story appropriate for Halloween.  This is 175g.

I put all of the ingredients, most of the ingredients into my electric mixer bowl, one egg from our Flopsy, 350 g self raising flour, 115 g caster sugar, the aforementioned butter and 2 tablespoons of milk.

 Then I added 100g of currents.  The mix was rolled and cut with a cookie cutter.

a few were put on the griddle....

  
and charred as the heat was too high.

Luckily I had plenty of mix left.

Not too bad.

I eventually made 36 from the mix and they are in the freezer with a few exceptions that the family ate over the weekend.

These do need a careful adjustment on the stove.  Too high and they burn and too low they won't cook in the middle.  At the ideal heat they take 3mins one side then you turn them for another 3 on the other side. These tasted great but I must try harder.  Notice the rustic griddle affect. 

Tomorrow I will show you Mr Him doing hammering...