Woman's Weekly

Loving cakes for MOTHER’S DAY


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

You will also need:

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