Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Ingredients:
- 8 oz/ 225g self rising flour
- 4 oz/ 100g butter
- 1 tsp mixed spice
- 3 oz/ 75g fine or caster sugar
- 3 oz/75g mixed currants and sultanas
- A pinch salt
- Rind of half a lemon, grated
- 1 large egg, beaten
- A little milk to blend if necessary
Preparation:
- Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs. Add the sugar, lemon rind and dried fruit. Pour in the beaten egg and stir to make a firm dough, add a tiny dash of milk should the dough be too dry. Add a tiny amount at a time to prevent creating a sloppy dough.
- On a floured board, roll or press the dough to approximately 1/4"/5mm thick, approx the thickness of the little finger. Cut into discs with a 1 1/2" or 2" /4 or 5 cm cutter. Or, cut into squares.
- Bake the Welsh Cakes on a medium hot griddle,for approx 3 mins per side turning once, until golden brown on both sides but still a little soft in the middle. Dust with fine/caster sugar while still hot. If you do not have a griddle use a lightly buttered heavy base frying pan.
Recipe courtesy of True Taste of Wales.
"I have made this recipe many times. Following these amounts and using the one egg and maybe a dash of milk makes a perfect dough for Welsh cakes. It should be stiff but not hard and will certainly not be too soft. If the dough was as you describe then you had perhaps not weighed the dry ingredients correctly?" - Elaine Lemm, Your Guide to British Food
