Welsh cakesby ellie brooks
|Preperation time: 15 mins
Cooking time: 6 mins
|225g plain flour;
1/2 tsp baking powder;
1/4 tsp mixed spice;
pinch of salt;
150g butter, cut into small cubes;
75g caster sugar;
1 large egg, lightly beaten.
|Sift the flour, baking powder, spice and salt
into a large bowl. Rub in the butter and then stir in the sugar and
currants. Add the egg and mix to a stiff paste.
Lightly flour work surface and roll the mixture out until about 1 1/4cm thick. Cut into 8cm rounds.
Lightly oil a heavy-based pan and gently cook in batches for 3-4 mins each side. Cool on a wire rack.
Basic Fairy cakes
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Crunchy muesli muffins