Lemon Welsh Cakes

Simple and easy to make, I like to use Slade Farms wheat, available from Y Felin.

You can use any citrus zest for this and it is easily adaptable for dried fruits too.

250g Self Raising Flour  2g Halen Mon Sea Salt  1/4tsp All Spice 125g Butter 80g Caster Sugar Zest of Two Unwaxed Lemons  1 Whole Large Egg  20ml Double Cream

In a large bowl place the flour, salt and diced butter. Using your fingers, gently crumble to a fine mix.

Add the lemon zest, mix the egg and the cream together, then pour into the crumble mix.

Using your hands, bring the mix together.

On a floured surface, using a rolling pin, roll out to 5mm. Using a 5-6 cm pastry cutter, cut out as many welsh cakes as you can.

Being careful not to use the surface flour (should be scant), bring the trim back together being careful not to work too hard.

Repeat and cut out a few more!

Preheat a bakestone, hotplate or a frying pan over a medium heat.

Pop the Welsh cakes in the heated pan, and cook for 1min 30 seconds on each side.

Dust with caster sugar all round and serve with double cream (or allow to cool and store in an airtight container).

Ingredients

• Self Raising Flour

• Sea Salt

• All Spice

• Butter

• Caster Sugar

• Lemons

• Egg

• Double Cream