Welsh Cakes

From British Baking by Peyton & Byrne
Makes 12-14 cakes

225g self-raising flour, plus extra for rolling
75g caster sugar
1/2 tsp ground allspice
1/4 tsp ground ginger
Pinch of nutmeg
110g cold unsalted butter, cut into cubes, plus extra for greasing and serving
100g sultanas
1 egg, beaten
2-3 tbsp milk
Caster sugar for sprinkling

Fire pit temperature: medium, no flames.

  1. Sift the dry ingredients together into a bowl so that they are well mixed. Transfer to a food processor, add the cubed butter and mix briefly until the mixture forms coarse crumbs, as if making pastry (or for low-tech, rub between fingers until mixture resembles breadcrumbs) Turn out into a bowl and add the sultanas, stirring well so they are distributed throughout the mix. Pour in the beaten egg and milk and bring together to form a soft dough.
  2. On a lightly floured surface, roll out the dough about 5mm thick and, using a 7cm round cutter, cut out the rounds. The last bits of dough can be re-rolled and cut again. Allow to rest for 20 minutes.
  3. Lightly grease a griddle (we used a FirepitsUK skillet pan) or heavy-bottomed pan and test the fire pit temperature with just one cake to start with. Fry the cakes on for 3-4 minutes on each side, until they are golden brown and crisp on the outside. Remove from the pan and sprinkle with caster sugar while they are still hot. Serve warm with plenty of butter.