Welsh Cakes Recipe

Authentic Welsh Cakes Recipe

Being Welsh, the family have always loved these native cakes as a treat, especially on cold wintery nights! Although a little like scones, they are lighter, and smaller, and have a more fruity and baked flavour. While scones seem (to me anyway!) more of a Spring dessert, I have always associated Welsh Cakes with Winter and the very beginning of Spring (due to March 1st being the patron St.David's national day!). Speaking to those from other countries, I've been surprised to find not only that they were not familiar with the dessert (of course every country have their takes on different desserts) but that they were not very aware of the country of Wales in itself. In these cases, that's when I get my spatula out and start cooking up some of these babies! For March 1st this year, why not have a go yourself at making these delicious fruit cakes and see for yourself? You might just find yourself eating 2 or 3...or 6.

Ingredients

230g Self-Raising Flour

120g Butter 

85g Granulated Sugar

1 Medium Egg

A Handful each of Raisins/Sultanas

A few splashes of Milk (as needed)

Optional;

Mixed Spice

Cinnamon

Nutmeg

Directions

• In a large bowl, rub the flour into the butter using your fingertips until the mixture looks like fine breadcrumbs.
• With a spoon, combine the sugar.
• Whisk in the egg and add the dried fruit.
• Combine the mixture, firstly with a spoon, until it begins to collect together. Use your hands to form a dough ball. (If the mixture is too dry, add a little milk. If it is too wet, add more flour).
• Roll out the dough with a rolling pin onto a floured surface to about 1/4 to 1/2 an inch in thickness.
• Using a cookie cutter, cut out rounds until all the dough is used up.
• Grease a griddle or frying pan with butter and heat on a medium heat (a too high temperature will cause the cakes to burn on the outside without cooking on the inside).
• Place 4 to 5 cakes on the pan and cook for 2 to 3 minutes on each side (until brown) before flipping. (It is helpful here to flip alternatively to evenly cook the cakes without burning the outside).
• Cook until the outside is brown or slightly black in colour (Many people like these best when slightly burnt.. as do I!).
• Dust with icing sugar before serving.

Tips & Serving ideas

• These are delicious warm or cold, but are best when warm!
• Serve with butter and/or jam.
• For an autumn and comforting feel, you can add some cinnamon, nutmeg or mixed spice to the mix to give it a little something extra! (In this case, I prefer them with some sliced banana and honey!)

Cara X