I experimented with making welsh cakes from our barley flour, but instead rolled them out thinner and baked them in the oven. Crunchy, spicy, and easy to make, I don’t know if I’m going to buy many biscuits from now on.
- 225g barley flour
- 75g sugar
- 1 tsp of powdered cardamom, or other preferred spice
- ½ tsp baking powder
- 100g butter, room-temperature
- 1 egg
- splash of milk (or water to avoid dairy)
Tip the flour, sugar, spices and baking powder into a bowl. Mix together thoroughly. Cut the butter into small blocks and add to the dry ingredients. Using your fingers, rub in the butter until crumbly. Mix in the dried fruit, then work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
Roll out the dough on a lightly floured work surface to 4mm thick, then cut into rounds using a cookie cutter.
Pre-heat the oven to 180 degrees celcius. Place the biscuits on grease-proof paper on a baking tray and put into the oven for 10 minutes.
Leave to cool and set, and place in an airtight container to store.