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Christmas Welshcakes
Servings: 12
Author: Just Jo
  • 225 g plain flour
  • 2 rounded tsp baking powder
  • 1/4 - 1/2 tsp mixed spice
  • 100 g cold butter cubed
  • 75 g caster sugar
  • Zest of a clementine or half off an orange
  • 40 g dried pitted dates finely chopped
  • 40 g dried cranberries chopped if very large
  • 1 large egg
  1. Sift the flour, baking powder and spice into a large bowl
  2. Rub in the butter - keep going until it resembles a fine porridge, i.e. take it a bit further than for shortcrust pastry
  3. Stir in the sugar, follow with the zest then the fruits - rub well between your palms to combine all the ingredients
  4. Crack in and break up the egg, mixing with a fork until you have damp clumps of pastry and then bring together with your hands - fear not if a little crumbly still, it will be fine after resting and rolling
  5. Wrap in cling and refrigerate for between half an hour and one day maximum
  6. Roll out between 2 sheets of cling until just less than a 1cm thick - I like mine quite fat (they puff quite a lot on cooking); re-roll as necessary, it can take 2-3 rolls no problem
  7. Cut out with a fluted scone cutter to be traditional or fairly simple shaped cookie cutters as liked (don't pick too intricate a cutter as they are too short to handle without breaking)
  8. Preheat a flat griddle or large flat bottomed frying pan - aim for a medium low heat
  9. I suggest cooking one first to get the measure of your hob and pan - it's very variable and with all that fruit and sugar, it's all too easy to burn them if you have the heat too high
  10. Each cake take about 1-2 minutes per side BUT it will depend on how thick you cut them out - when you press in the middle they should only give a fraction; if very soft they haven't cooked through and are still raw
  11. Cool on a rack then eat once no longer piping hot - that fruit will burn your mouth (she speaks from experience ;) )
  12. Will keep several days in an airtight box, if you're not greedy like us ;)