Loving cakes for MOTHER’S DAY
WHISKY WELSH CAKES
These Welsh cakes are a slight twist on the classic recipe, and are great for a Mother’s Day breakfast or afternoon tea.
MAKES 18-20
✣ 45g (1½oz) currants
✣ 3tbsp whisky (we used Penderyn Myth from Wales)
✣ 225g (8oz) self- raising flour
✣ ½tsp mixed spice
✣ 75g (2½oz) caster sugar
✣ 100g (3½oz) butter, chilled and cubed, plus a little extra for frying
✣ Zest of 1 lemon
✣ 1 egg, beaten
✣ A little milk
