Welsh Cakes Recipe

We’ve just finished up making some Welsh Cakes for St David’s Day and thought I’d pop on and share a recipe with you, this makes 10-12 Welsh Cakes. A great Sunday activity for the whole family to play a part in. We started making these together when Hugo was 2 year olds, it’s a quick recipe and they don’t take too long to cook so their attention span can manage..! But now at 6 years old he still loves to help out.

Ingredients

110g / 4oz of butter softened
225g / 8oz of sieved SR flour
Pinch of salt
85g / 3oz of caster or granulated sugar
25g of sultanas or currants (we used sultanas)
1 egg beaten
1.5 tbsp of milk

Method

1. Sieve the SR flour into a big mixing bowl add a pinch of salt. Soften the butter (by leaving out or whack in the microwave at 10 second increments). Once butter is soft, add to the mixing bowl and rub together with the flour.

2. Once combined to breadcrumb texture add in the sultanas / currants and sugar.

3. Mix together.

4. Add the beaten egg and milk and combine to create a soft dough.

5. Sprinkle flour on a work surface and roll out to around 1cm thickness. With a ~3″ round cutter cut out your welsh cakes and pop on a plate.

6. Move over to your pan / griddle (I have a traditional girdle pan) rub it with butter and wipe the excess away. Put it on the hob and wait until it you get an even low (but not too low!) temperature across the pan. Place the Welsh cakes on the pan and cook on both sides until golden brown and firm(ish).

7. Remove from pan onto a wire rack and dust with caster sugar while still warm – they will continue too cook while cooling.

8. Enjoy – whether thats with butter, jam or just plain sugar. These won’t hang around long!

Notes:

The key to cooking welsh cakes perfectly is getting the temperature right. If the pan is too hot the cakes will burn before they are cooked through.

If you find your first few are slighly burnt, turn the temperature right down or switch to a smaller hob.