Lemon Welsh Cakes with Honey Ginger Whipped Butter

• Vegetarian

• Produce

  • 1/2 Ginger, fresh
  • 1 tsp Lemon, zest
  • 60 g Raisins

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Clear honey

• Baking & Spices

  • 1/2 tsp Baking powder
  • 85 g Caster sugar, granulated super fine
  • 1/8 tsp Cinnamon, ground
  • 225 g Plain flour
  • 1 small pinch Salt

• Dairy

  • 100 g Butter
  • 75 g Butter, unsalted
  • 1 tbsp Milk

Found on giraffescanbake.com

Description

Directions

• Put the flour, sugar, cinnamon, lemon zest and baking powder in a bowl and mix together. Add the cold butter cubes and rub it into the flour mix with your finger tips, until it is the consistency of breadcrumbs.
• Mix the raisins in.
• Add the beaten egg, and use a wooden spoon to beat into the flour/butter mix until it forms a dough. Add the milk if needed if the dough is too dry to come together (depending on the size of your egg, you may not need it. I did). It should be the consistency of shortcrust pastry dough.
• Lightly flour a clean surface and roll out the dough to 1/4 thick. Use a 6 round cutter (fluted if you have it) to cut out the cakes, re-roll and cut scraps.
• Heat your griddle on a medium heat and add some butter.
• Cook the welsh cakes for about 3 minutes either side, until dark golden brown. Add more butter between batches if needed.
• While warm, sprinkle with some sugar. Serve warm with lots of butter.
• Whip the butter until pale and fluffy, about 2-3 minutes.
• Stir/whip in the honey, ginger and salt.