Welsh Cakes – Picau Ar Y Maen
|2 cups||500 mL Robin Hood® Original All Purpose Flour|
|2 tsp||10 mL Baking powder|
|1 1/4 tsp||Pumpkin pie spice|
|1 cup||250 mL Butter|
|½ cup||caster sugar|
|Grated zest of ½ a lemon|
|4 tbsp||60 mL milk|
- Sift the Robin Hood flour, spice, and baking powder together. Rub in the butter until the mixture looks like breadcrumbs.
- Stir in the sugar, zest of lemon and currants. Beat the eggs and add with the milk to make a firm dough. Turn on to a flour board and roll out to thickness of ¼ inch. Cut into rounds with a cookie or biscuit cookie cutter.
- Cook on a greased griddle or thick frying pan until golden brown on both sides. Serve hot or cold, plain or buttered