Apple and almond Welsh cakes
These are what I make when we decide we want something for tea but there is not enough time to bake a cake. They are incredibly simple to put together and are fried on the hob, so they are fun to cook with children. Like scones, they are best eaten straight away.
Yield
12 cakes
Ingredients
Ingredients
Method
Step 1
Sift the flour into a mixing bowl and add the cubes of butter. By hand with the tips of your fingers, or with a few pulses of a food processor, rub the butter into the flour until the pieces are no smaller than petit pois.
Step 2
Add a pinch of salt and the rest of the ingredients, except the egg. Mix together well. Stir in the egg with a fork until the mixture starts to form clumps. Bring the mixture together to form a dough, handling it as little as possible.
Step 3
Wrap the dough in clingfilm and refrigerate for at least 30 minutes.
Step 4
Dust a worksurface with flour and roll out the dough to about 1cm thick. Using a 6cm round cutter, cut out 12 circles, pressing any off-cuts together and re-rolling as necessary.
Step 5
Melt some butter in a frying pan over a medium heat and fry the Welsh cakes in batches for 2-3 minutes on each side until golden brown. Sprinkle with caster sugar to serve.
