These little Welsh cakes are unassuming. You look at them and shrug your shoulders, yet they taste amazingly.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar
1 1/2 sticks unsalted butter, cold and chopped
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, sift the dry ingredients and mix thoroughly.
Add the butter to the flour mixture until the mixture looks like bread crumbs.
In a small bow, beat the egg, milk and vanilla extract. Add to the flour mixture. If necessary, add another teaspoon or two of milk.
Roll out the dough on a lightly floured surface to 1/4-inch thickness. With a round cookie cutter, make 16 Welsh cakes.
In a heavy bottom skillet, heat the skillet on medium low heat. Add a little spray oil. Cook each cake for approximately 3 minutes per side. Sprinkle each cake with sugar while still hot.
Yields: 16 Welsh Cakes
Serve warm with butter. Best if eaten the same day.