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Welsh cakes (Welsh: Picau ar y maen) are a popular cake in Wales that are similar to scones and Cornish Heavy cakes.
- 450 g (2 cups or 1 lb (16 oz)) plain flour
- 225 g (1 cup or 8 oz) butter
- 170 g (¾ cup or 6 oz) castor sugar
- 4 eggs
- 85 g (3 oz) currants, sultanas, raisins or other dried fruit
- dash of milk
- pinch of salt
- In a large mixing bowl, sift the flour then rub together with the butter and salt until mixture resembles fine breadcrumbs.
- Mix in sugar and dried fruit.
- Add eggs one at a time, beating together until mixture forms a thick dough. If dough will not form, add a small amount of milk (i.e. a tablespoon).
- Knead for two to three minutes until dough becomes cohesive and slightly elastic.
- Roll dough out on a flat surface.
- Cut two to three inch circles from the dough and fry on a griddle until golden brown.