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Welsh cakes

 


Method 1

Ingredients

110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing

225g/8oz self-raising flour, sieved, plus extra for dusting

85g/3oz caster sugar

handful of sultanas

1 free-range egg, beaten

milk, if needed

Method

Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.

Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.

You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.

Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.

Recipe tips

Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.


Method 2

🥞 Traditional Welsh Cakes Recipe

Makes: 12–16 cakes

Prep time: 15 minutes

Cook time: 4–5 minutes per batch

🧾 Ingredients:

225g (1¾ cups) self-raising flour

100g (½ cup) caster sugar (plus extra for sprinkling)

½ tsp mixed spice (or a mix of cinnamon and nutmeg)

1 pinch of salt

110g (½ cup) cold unsalted butter, cubed

75g (½ cup) currants or sultanas

1 egg, beaten

A splash (1–2 tbsp) of milk, if needed

Butter or oil, for greasing the pan

🍳 Instructions:

Mix the dry ingredients:

In a large bowl, sift the flour, salt, and mixed spice.

Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Add sugar and fruit:

Stir in the caster sugar and currants.

Form the dough:

Add the beaten egg and mix to form a soft dough.

If the dough is too dry, add a splash of milk — just enough to bring it together (not sticky).

Roll and cut:

Lightly flour a surface and roll out the dough to about 5–7mm thick (¼ inch).

Cut into rounds using a fluted or plain cutter (6–7cm/2½ inches).

Cook:

Heat a non-stick frying pan or griddle over medium heat and lightly grease it.

Cook the cakes in batches for about 2–3 minutes each side, until golden brown and cooked through.

Finish:

While still warm, sprinkle with a little caster sugar.

Enjoy warm or cold, plain or with butter and jam.

☕ Serving suggestion:

Perfect with a cup of tea, especially on a rainy afternoon. Store in an airtight tin for up to 3 days.

Would you like a vegan or gluten-free version as well?



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