Toffee Welsh Cakes

Instructions

1. 1

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

   Tip: Ensure the parchment paper is long enough to wrap around the cakes.

2. 2

   In a large mixing bowl, cream the butter and sugars together until light and fluffy.

   Tip: Use an electric mixer for best results.

3. 3

   Beat in the eggs one at a time, followed by the golden syrup.

   Tip: Be careful not to overbeat the mixture.

4. 4

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

   Tip: Sift the dry ingredients to ensure they are well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Do not overmix the batter.

6. 6

   Stir in the melted butter until fully incorporated.

   Tip: Ensure the cakes are evenly coated with the buttery mixture.

7. 7

   Scoop the batter into 6-8 portions, depending on desired size.

   Tip: Use a cookie scoop or spoon to portion out the batter.

8. 8

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

   Tip: Ensure the cakes are not touching each other.

9. 9

   Bake for 20-25 minutes, or until the cakes are golden brown and firm to the touch.

   Tip: Check the cakes after 20 minutes and rotate the tray for even baking.

10. 10

    Remove the cakes from the oven and let them cool on a wire rack for 5 minutes.

    Tip: Allow the cakes to cool slightly before serving.

11. 11

    Drizzle the cakes with melted toffee and serve warm.

    Tip: Serve immediately, as the toffee will set over time.