Welsh Cakes
Traditional griddle-baked Welsh Cakes with a hint of warming mixed spice and sweet currants. Easy to make in minutes using simple ingredients. Delicious when warm off the pan with a dusting of sugar.
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Servings: 12 Welsh cakes
INGREDIENTS
- 230 g Self-raising Flour (see Self-raising Flour note below)
- ½ tsp Mixed Spice
- 70 g Caster Sugar
- 110 g Block Margarine or Butter (cold; cubed)
- 70 g Currants
- 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
- 1-2 tbsp Milk
INSTRUCTIONS
- In a large bowl, add the flour, sugar and
mixed spice . Stir to combine. - Add the margarine/butter and rub it into the dry ingredients with your fingers until the mixture resembles fine breadcrumbs. Add the currants and mix.
- Add the egg and the milk, and mix to form a fairly stiff dough - you may need to use your hands to do this. If your dough feels too dry, add a little extra milk.
- Tip the dough onto a floured surface and gently knead for a moment to bring it together.
- Heat a frying pan or flat griddle pan over a low-medium heat. Let it come to heat while you prepare your Welsh Cakes.
- Using a rolling pin, roll the dough to about 5mm (¼ inch) thick, then cut into circles with a round 7cm (2¾ inch) cutter. Set each circle aside once cut, and re-roll the dough until you have around 12-15 round cakes.
- Lightly grease your frying/griddle pan before placing your cakes on it, keeping a bit of space between them (be careful not to overcrowd your pan - you will need to do this in batches). Cook the cakes for 3-5 minutes on each side, or until golden brown.
- Place the cooked Welsh cakes on a wire cooling rack to cool and dust with a little extra sugar to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 230g (1⅔ cups plus 1 teaspoon) plain flour and 3 teaspoons of baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Storage: Welsh Cakes will keep for about 1 week, stored in an airtight container.
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