So my attempt number one was not quite as welsh as I would have liked, but still rather very nice, so I thought I must still add it to the collection. They came out rather like a thin but very tasty quick scone.
1 AND 1/2 CUPS SELF RAISING FLOUR ABOUT 80GRMS BUTTER 3 AND 1/2 TBLSPNS OF SUGAR 1 EGG 2 SPLASHES OF MILK TWO PINCHES OF SALT PINCH OF NUTMEG PINCH OF MACE TWO PINCHES GINGER TWO PINCHES CINAMON (OR ALTERNATELY YOU COULD ADD 1/2 TSPN OF MIXED SPICE) CHOPPED RAISONS ABOUT 3 TBLSPNS (I ACTUALLY CHOSE NOT TO ADD THEM IN THIS ONE, JUST BECAUSE I FANCIED THEM PLAIN.)
-Mix the flour and butter with your fingertips to a breadcrumb consistency -Sprinkle in your spice and sugar (if you are adding raisons add them now) -Add the egg to the flour mix and using your finger tips start to mix in the egg, add in a splash of milk and start to form the dough into a ball, if any dry bits still remain add another splash, you should end up with a soft dough, but not sticky, if it is sticky add a sprinkle of flour. -On a clean floured surface turn over your dough ready for rolling. -Roll out your dough to a thickness of about 5mm -Using a scone cutter cut out as many circles discs as you can- cut with a straight sharp clean cut without twisting. ( This step is fairly easy and children do love to do it!- some more confident ones even love to roll out the dough as you can't really go very wrong with it.) -Gather the left over dough into a ball and roll out again in the same way to cut out more discs; continue until all the dough has been used up. -Pre heat with a low heat, a non stick pan -Place the discs on the warm pan with a couple of millimetres spacing around them -On a low heat cook for 3 minutes on one side and then flip to cook on the other side, they should be beautiful and brown on both sides. -Serve straight away, can be eaten plain or with butter, honey, fruit conserve, cream, or anything else that you can imagine up...