Yesterday was St David’s Day so it seemed appropriate to try to make some traditional Welsh Cakes this week. I’d never tried a Welsh Cake before so wasn’t sure what to expect. I thought they were a very pleasant cross between a thin scone, American pancake and biscuit. The whole family thought they were delicious hot with butter and cold sprinkled with some sugar. I think these would work well as lunch-box or picnic treats too.
How To Make Welsh Cakes
Ingredients
(Makes 15 Welsh Cakes)
- 225g plain flour
- 80g caster sugar
- 1/2 tsp baking powder
- 1/2 tsp mixed spice
- 100g butter (Or half and half butter and lard mix.)
- 60g sultanas.
- 1 egg
- tablespoon of milk
- extra butter or lard for cooking
How To Make Welsh Cakes
- Combine the flour, sugar, baking powder and mixed spice in a bowl and rub in the fat until it resembles bread crumbs.
- Stir in the sultanas.
- Beat the egg and stir it into the dry mix until it forms a rollable dough, like pastry. If it is too dry add a tablespoon of milk.
- Roll out on a lightly floured board until it’s about twice the thickness of pastry. Cut into rounds.
- Melt a knob of butter or lard in a frying pan and fry the Welsh Cakes on a medium heat for a few minutes on either side until golden brown and cooked through.
- Serve hot or cold with butter or sugar.
I believe traditional Welsh Cake recipes use currants rather than sultanas but I opted for sultanas because that’s what I had in my cupboard and because my little ones prefer their softer texture.