This recipe is for traditional Welsh cakes, a sweet biscuit-like pastry popular in Wales, United Kingdom. The recipe calls for butter, self-rising flour, salt, sugar, currants or chocolate, mixed spice, honey, egg and milk. To make them, the dry ingredients are cut into the butter until crumbly, then mixed with wet ingredients to form dough. The dough is rolled out and cut into rounds, which are griddled on both sides until cooked through. Welsh cakes are usually dusted with sugar and eaten fresh but can also be stored in an airtight tin. Variations can include different fruits or spices.

1. Martina Pagès
Xènia Company
Aina Alcazar

2.  100g / 4 oz butter
 225g / 8 oz self raising flour
 Pinch of salt
 75g / 3 oz caster sugar
 75g / 3 oz currants (chocolat)
 ½ tsp mixed spice
 1 tsp honey
 1 egg, beaten
 Milk.

3.  This recipe is from United Kingdom, welsh, are
similar to biscuit or sweet.
 Also do this recipe with others ingredients.

4.  In a bowl, put the butter into the flour and salt until the mixture
resembles breadcrumbs.
 Stir in the sugar, currants, mixed spice and honey.
 Add the beaten egg and mix to form a firm dough.
 On a floured board, roll or pat the mixture until about 2cm thick.
 Cut into 6cm and griddle over a medium heat until golden brown on
both sides.
 Dust the Welsh cakes with caster sugar and eat immediately or
store in an airtight tin.