A thin, cake-like treat
I adore welshcakes, and so I took a recipe from the BBC Food website. Not having a "griddle", I switched it around a little and ended up making "skinny scones". They still taste more or less like welshcakes though.
But I find that recipies are generally masked in baker-speak, so I've simplified it down and put a couple of tips in that I found whilst making them.
You'll need to grease a baking tray with butter. I lined mine with tracing paper (greaseproof paper/foil works too), and then greased it. Depends on how much confidence you have in your cleaning skills.
Also, you might want to turn your oven on now so it starts warming up.
Measure out your flour and butter. Be relaxed with how much flour you put in at the beginning. The one egg is sometimes too much.
Rub the butter into the flour. I always use the trick to pinch pieces of flour and butter together between my fingers to do this. You're doing it well if the palms of your hands don't have any flour on them once you're done.
If you're strapped for time, pop the butter into the microwave for about 10 seconds to melt it, and then pour the butter into the flour.
The egg, sugar and dried mixed fruit need to go in next. I use granulated sugar, which is just basic, everyday sugar, but you can also use caster sugar if you bake a lot.
Mix it all togther. It needs to bind together, and to do this quickly you're best if you push it all against one side of the bowl with a spoon, then push it all against the other side of the bowl. It may seem like it's just not going together, but keep at it. Resist temptation to add milk.
If you've been mixing it for about four, five minutes and it's still not sticking together, add a *tiny weeny bit* of milk. 99.9999999999% of the time you will not need milk.
Your end result of this should be quite stodgy, not very sticky. If it's difficult to prise large amounts of mixture from the bowl you may need to add a little flour.
Lay out a bit of flour on your workspace and dump your mixture on top of it. I didn't have a rolling pin handy, so I just used my hands to spread the mixture out to roughly 2cm thick.
Spread a little more flour on top of the mixture. This'll stop the mixture sticking to your cutter.
I assume most people don't own a "fluted cutter" or whatever they are. I used a little "melting pot" that came with a pack of mini-Babybel.
Basically, use anything that circular-shaped object. Use a glass if you have nothing else.
They taste incredible warm, especially when you smoosh some butter between the two.
If you want until they cool down, sprinkle some sugar on top and just eat them plain.