That's a cutter and a griddle who's purpose in life revolves around the third heirloom - my nan's Welsh cake recipe, appropriately for St David's day.
A Welsh cakes are a variation on drop scones. Cooked on the griddle and full of dried fruit, they're a traditional teatime snack. They're lovely with a cuppa, and they're nice and easy to make.
You'll need;
200g self-raising flour
100g butter or margarine
100g sugar
one egg
a little milk
sultanas or raisins - however much you like. I like a fruitier cake
you'll also need a rolling pin, biscuit cutter and a griddle or thick frying pan to cook them on.
Cream together the flour, sugar and butter.
Add in the egg and stir until the mixture begins to clump together.
Mix in the fruit, then add in milk, a little at a time until the dough clumps together.
Flour your surface, and roll out the dough to about a quarter inch thick.
Cut out the cakes. I tend to pile them on a plate, with greaseproof paper between the layers to stop them stcking together.
Grease your griddle/pan with a little butter and put it on a medium heat to warm up.
Place some cakes on the griddle. I tend to put on around five at a time, as more can be difficult to manage when it comes to turning them.
Cook them each side for a couple of minutes, or until they're browned.
Sprinkle your cakes with a little sugar, then serve with tea or coffee.
Do you have an heirloom recipe? I would love to hear about it, and maybe even make it with you - leave a comment!
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