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A tasty recipe for Welsh cakes by Mary Berry. Best sprinkled with sugar and served with butter, these treats are flavoured with mixed spice and plump currants.
(Adapted from Mary Berry’s Welsh Cakes recipe; Makes a mix of 24 rounds and hearts–some that may be broken, some that may not) Combine the flour, baking powder, and salt in a large bowl.
Prepare the Welsh cakes batches, to get approximately 3 mins every side, till golden brown, crispy, and cooked through. Delightful served warm with butter and shake, or only sprinkled with caster sugar levels. Psychotherapy will remain fresh at a tin for 7 days.
Cut into rounds with a 7.5–10cm/3-4in plain cutter. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm.
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