If we were having coffee…or even a cup of tea…I would sit you down while I cooked us up some Welsh cakes using my new cast iron pan.
If we were having coffee…or even a cup of tea…you would ask me why I am making these little sweet treats, and I say, well, I had an update on my genetic makeup and found out that I am 5% Welsh. You laugh…and say is that why you have so many daffodils in the garden? And I laugh too.
If we were having coffee…or even a cup of tea…we would decide not to talk about Covid or anything else in the news at the moment. Instead we would talk about the tulips in the Botanic Gardens, books we want to read (Stanley Tucci Taste is on my list), films we want to see (Julia) and places we want to go (anywhere…literally anywhere…).
If we were having coffee..or even a cup of tea I would serve you up the Welsh cakes, still a little warm, all ready to eat.
If we were having coffee…or even a cup of tea…you would say these are delicious, can I have the recipe? And I of course say yes.
- 200g Self-raising flour
- ½ teaspoon salt
- 100g butter
- 50g sugar
- 50g currants
- 1 egg
- 30ml milk (might need more depending on size of egg).
Mix flour and salt, rub in butter, stir in sugar and currants.
Mix to a fairly stiff dough with the egg and milk.
Roll out to about 1/2cm thickness and cut into rounds.
Bake over a moderate heat on a griddle/heavy frying pan for about 3 minutes on each side.
Nice when still warm, but still good cold.
Entered in This Week’s Coffee Share hosted by Natalie the Explorer. Pop over and join in!
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