Vanilla Sea Salt Dusted Welshcakes
Makes 20 cakes or more mini ones as we did
- 350g self-raising flour
- 2 tsp baking powder
- 175g softened unsalted butter
- A pinch of Pure sea salt with vanilla, plus more to serve
- 115g caster sugar
- 100g good quality chocolate, chopped
- 2 tbsp milk
- 1 beaten free-range egg
Best eaten warm with a slick of butter on a cold day. Cook them on a baking stone or in a thick frying pan for the best results. An essential part of a Welsh tea.
Measure the flour and baking powder in a large bowl, and rub in the butter until the mixture resembles fine breadcrumbs. Add a pinch of the vanilla Halen Môn sea salt and mix well. Add the sugar and the chocolate, then add the milk and beaten egg to make a firm dough. Roll out the dough on a lightly floured work surface to a thickness of 5mm and stamp out your shapes. Grease the baking stone, frying pan or Aga. Cook the cakes for about three minutes on each side, or until golden brown. Cool the cakes on a wire rack, and dust with caster sugar and a little more vanilla Halen Môn sea salt to taste.
Eat warm on the day you make them, either on their own or with butter and jam.
IMAGE: Jess Lea-Wilson
RECIPE: Alison Lea-Wilson