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Pice bach (Welsh cakes)
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Delicious Welsh cakes bursting with juicy raisins, a delightful twist on pancakes or crumpets.
Ingredients:
2 large eggs, lightly whisked
60ml (1/4 cup) cold water
500g (3 1/3 cups) self-raising flour
1.25 gm mixed spice
Pinch of salt
250g chilled butter, chopped
270g (1 1/4 cups) caster sugar
90g (1/2 cup) sultanas
Self-raising flour, extra, to dust
Caster sugar, extra, to serve
Instructions:
In a bowl, whisk together egg and water. In a separate large bowl, combine flour, mixed spice, and salt. Rub butter into the mixture until it resembles fine breadcrumbs using your fingertips. Stir in sugar and sultanas. Add the egg mixture and use a knife to mix until the dough comes together.
Transfer the dough to a lightly floured surface and knead it until it's smooth. Roll out the dough with a lightly floured rolling pin to about 5mm thickness. Cut out 24 discs using a 7cm-diameter fluted pastry cutter dipped in flour.
Preheat a non-stick frying pan over medium-high heat. Add 4 pastry discs and cook for 1 minute on each side until they are golden brown and cooked through. Transfer to a plate and sprinkle with extra sugar. Repeat with the remaining discs and sugar in 5 more batches. Serve warm or at room temperature.