Butterscotch Welsh Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350¿tF). Line a baking tray with parchment paper.

   Tip: Use a lined tray for easier cake removal.

2. 2

   In a large bowl, cream the butter and golden syrup together until light and fluffy.

   Tip: Use a stand mixer or a large bowl and a wooden spoon for this step.

3. 3

   Gradually add the soft brown sugar and mix until well combined.

   Tip: Use a spatula to scrape down the sides of the bowl.

4. 4

   Beat in the dried cranberries and mix until evenly distributed.

   Tip: Use a wooden spoon or a spatula to avoid crushing the cranberries.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Use a whisk or a fork to ensure the dry ingredients are well combined.

6. 6

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Use a spatula to scrape down the sides of the bowl.

7. 7

   Add the large egg, milk, and water to the dough and mix until a sticky dough forms.

   Tip: Use a spatula to scrape down the sides of the bowl.

8. 8

   Divide the dough into 6 equal pieces and roll each piece into a ball.

   Tip: Use a rolling pin to flatten each ball slightly.

9. 9

   Place the balls onto the prepared baking tray, leaving about 2 cm of space between each cake.

   Tip: Use a spatula to spread the cakes evenly.

10. 10

    Bake the cakes for 15-20 minutes, or until golden brown.

    Tip: Use a toothpick to check if the cakes are cooked through.