It’s a good week to be Welsh – always a joy to beat England in the Six Nations rugby and it’s St. David’s Day tomorrow. Plus, you know, we have the coolest flag ever. Anyway, if you’re Welsh and want to get the kids involved with their heritage or if you’re not, but fancy making daffodils and dragons, read on for a few simple ideas for celebrating. We’ve even let you in on a family recipe (thanks, Mum). Dydd G?yl Dewi Hapus!
Daffodil bunting, Nurture Store
Like a cross between a scone and a biscuit, Picau ar y Maen (cakes on the stone or Welsh cakes) are a popular teatime treat in Wales, originating from the 19th century. They were given to miners as an afternoon snack as they fitted perfectly into their pocket and wouldn’t crumble. Our family has been making these on a traditional bakestone for generations. Kitty says: ‘I love baking with my grandma. I like to eat these while they are still warm.’
Preparation 20 mins
Cooking time 8-10 mins
Makes 15-18
INGREDIENTS
200g self-raising flour
pinch of salt
pinch of mixed spice
50g block margarine
50g lard
100g caster sugar
50g sultanas or currants
1 large egg
milk, if necessary
caster sugar, to serve
INSTRUCTIONS
Sieve the flour, salt and mixed spice into a large bowl. Rub in the margarine and lard until the mixture resembles fine breadcrumbs, then add the sugar and sultanas or currants. Add the beaten egg and mix to a stiff dough, adding a drop of milk if necessary. Place the dough on a floured surface, knead lightly and roll out to 6mm thick. Cut into rounds with a 6cm cutter. Thoroughly grease a griddle or thick frying pan and heat, testing the temperature with a small piece of dough.The dough should brown evenly after about 4 or 5 minutes on each side. Place the rounds on the griddle, allowing room for them to spread.Turn over after about 4-5 minutes with a palette knife and cook the other side. Make sure the griddle doesn’t get too hot. Medium heat is best. Can be served warm or cold, with butter or sprinkled with caster sugar.
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