Welsh cheesecakes

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These go back to the 1800’s and I loved them as a child but never baked them myself.

They only take 10-12 minutes to cook and despite the odd name, contain no cheese.

The pastry base is crumbly and more like shortbread.

8 oz plain flour
4 oz unsalted cold butter
1 tsp baking powder
pinch of salt
cold water to bring it to a dough texture.

I used a muffin tin to lay out the tart shapes and form a deep well. Make them at least 5mm thick.

Then you plop in a bit of raspberry jam and cover with this cake mixture – only a teaspoon in each just to cover the jam. Cook on 200 C.

2 oz plain flour
2 oz unsalted butter
2 oz caster sugar
1 egg
1/2 tsp baking powder

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