This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg, which was nominated for a Gourmand World Book Award in 2012
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
- 100g / 4 oz mixed butter and lard
- 225g / 8 oz self raising flour
- Pinch of salt
- 75g / 3 oz caster sugar
- 75g / 3 oz currants
- ½ tsp mixed spice
- 1 tsp honey
- 1 medium egg, beaten
- In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.
- Stir in the sugar, currants, mixed spice and honey.
- Add the beaten egg and mix to form a firm dough.
- On a floured board, roll or pat the mixture until about 2cm thick.
- Cut into 6cm discs and griddle over a medium heat until golden brown on both sides.
- Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.
Recipe courtesy of True Taste of Wales.
Guide's Response to User Reviews
"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