Welsh Cakes
One of Clara's classmates brought these to school for her snack day (technically, her mum did but whatever). I quite liked them and asked for the recipe, being drawn to baked goods that are from the UK and might be traditional. Of course, I modified the recipe for health reasons but they are quite yummy and would be extra good with cheese on top or clotted cream and jam, perhaps!

2 cups flour (1 AP, 1 WW)
2 tsp BP
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup butter/marg
1/2 cup dried fruit (traditionally currents but I used raisins)
1/4 cup sweetener (recipe calls for white sugar but I used Agave syrup)
1 egg, lightly beaten
1/3 cup of milk (I used buttermilk)

In a large bowl, mix the dry ingredients, cut in the butter and combine until crumbs, mix in the dried fruit and sweetener (if you are using sugar, add to the flour/dry mixture). Combine egg and milk and add to the batter to make a lightly sticky dough. Turn onto a floured surface and roll out to 1/4 inch thick. Cut into the shape of choice (I made rounds). Heat a frying pan on low and cook slowly until browned on both sides (I didn't use any grease in the pan but I used a cast iron and a teflon crepe pan). The heat should be lower than you use to cook pancakes. They should take about 20 minutes to cook and will rise a bit.

Second batch, waiting to be fried

The leaning tower of Welsh Cakes

Arrrrr, it's getting hot in here