For those who maybe don't know, Welsh cakes get their Welsh name from the traditional method of cooking them on a bakestone which makes the little cakes nice and crispy on the outside and soft and moreish on the inside - though, of course, you can just use a frying pan like me.
Also for those who may not yet have experienced the amazing-ness that is Welsh cakes, they are most commonly served at room temperature with a simple dusting of sugar (my personal favourite), though it's not unheard of to eat them warm with butter and jam.
Mwynhewch!
J'ai aussi téléchargé cette recette en français!
Ingredients (for 15 cakes)
- 100g of semi-salted butter
- 225g of plain flour
- 85g of granulated sugar, plus additional sugar for dusting
- 1 egg
- 50g sultanas (or raisins)
- ½ tsp of baking powder
- 1 tsp mixed spice
- OR
- ¼ tsp of ground nutmeg
- ¼ tsp of ground ginger
- ½ tsp of ground cinnamon
Method
Un. In a mixing bowl mix together the butter, flour, sugar, baking powder and spices with the tips of your fingers to obtain a sand-like mixture. Add the sultanas and the egg and combine them until you get a firm dough - add a little milk if the mixture is too dry and doesn't all stick together.
Dau. Place the dough on a floured worktop and roll it out to about 1cm thickness. Cut out roughly 6cm rounds using a floured cutter.
Tri. Grease a bakestone (or crêpière or pan) with a little butter. Cook the cakes in batches for 2-3 minutes over a medium heat until the bottom takes on a golden-brown colour, then flip the cake over and cook the other side for another 2-3 minutes.
Pedwar. Once cooked, place the cakes on a plate and dust them suagr while there are still hot. The cakes will keep for up to a week in a airtight container.
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