This Welsh Cakes Recipe is week 9 of my New Year’s Resolution for 2013 to cook at least one new thing every week, for the year.
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
(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
- 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.
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