These traditional Welsh cake are perfect for elevenses, or for an afternoon treat, and are at their most delicious eaten whilst still warm!
Welsh Cakes recipe
Makes approx 24 | Preparation time 15 mins | Cooking time 20 mins for the whole batch
- 350g self raising flour
- 2 tsp baking powder
- 175g butter
- 115g caster sugar, plus extra to sprinkle
- 120g currants
- 1 large egg, beaten
- 2-3 tbsp milk
- Sieve together the flour and the baking powder and rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar and currants, add the egg and mix in with enough milk to form a soft, but not sticky dough.
- Turn out onto a floured surface and roll out to a thickness of approx 5mm. Use a fluted cutter to cut into rounds, rerolling the surplus dough until it is all used up.
- Heat a flat griddle or heavy based frying pan to a moderate temperature and grease lightly with butter. Cook a few Welsh cakes in small batches for 2 mins on each side, until they are a light golden brown. Once they look puffy they are ready to be flipped over.
- Sprinkle with caster sugar to finish.
- You can add mixed spice to this recipe or use different fruits such as cranberries or cherries and sultanas.