Desserts
Welsh Cakes
The Quirky Foodster Team
Ingredients
- 225 g (1 3/4 cups) self-raising flour
- 110 g (1/2 cup) butter, cold and cubed
- 85 g (1/3 cup plus 1 tbsp) caster sugar, plus extra for dusting
- 85 g (1/2 cup) currants
- 1/2 tsp mixed spice
- 1 egg, beaten
- 2-3 tbsp milk
- Pinch of salt
Method
- In a mixing bowl, rub the cold butter into the flour, salt and mixed spice until the mixture resembles fine breadcrumbs.
- Stir in the sugar and currants.
- Add the beaten egg and enough milk to bring the mixture together into a soft, non-sticky dough.
- Turn out onto a lightly floured surface and roll to about 1 cm (1/2 inch) thickness.
- Cut into rounds using a round cutter.
- Heat a lightly greased griddle or heavy frying pan over medium-low heat.
- Cook the cakes for 2-3 minutes per side, until golden brown and cooked through.
- While still warm, dust generously with caster sugar and serve.
Introduction: Welsh cakes, small, sweet griddle-cooked cakes studded with currants and dusted generously in sugar, are one of Wales's most iconic and beloved treats, traditionally cooked on a bakestone and enjoyed warm, often served alongside a cup of tea.
Cultural Background: Welsh cakes, small, sweet griddle-cooked cakes studded with currants and dusted generously in sugar, are one of Wales's most iconic and beloved treats, traditionally cooked on a bakestone and enjoyed warm, often served alongside a cup of tea.
Tips: Cook over a gentler heat than you might expect — Welsh cakes need time to cook through without burning. Dust with sugar while still warm so it adheres properly. Keep the butter cold and handle the dough minimally for the best texture.
Variations: Add a pinch of ground nutmeg alongside the mixed spice. Use sultanas or a mix of dried fruits in place of currants. Serve with a little butter and jam for extra indulgence. Vegetarian as written; a vegan version can use plant-based butter, a flax egg and plant milk.
Storage: Store in an airtight container at room temperature for up to 4 days.
Reheating: Warm briefly on a dry griddle or in a low oven for a few minutes to refresh.
Nutrition: Per serving (approx., 2 cakes): 260 kcal, 4 g protein, 34 g carbohydrates, 12 g fat, 1 g fibre.
FAQs:
Q: Do Welsh cakes need to be baked in an oven?
A: No, they're traditionally cooked on a griddle or bakestone, not baked, which gives them their distinctive texture.
Q: How long do Welsh cakes keep?
A: Stored in an airtight container, they keep well for up to 4 days at room temperature.
Q: Can I freeze Welsh cakes?
A: Yes, they freeze well for up to 2 months; thaw at room temperature before serving.
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