WELSH CAKE IMPOSTERS

AUTHOR:
MAE

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. 

INGREDIENTS:

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.)

METHOD:

-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...

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