Saturday, 27 February 2010

Saturday Cooking: Welsh Cakes

I've made these Welsh Cakes a few times now and they've always turned out perfectly. Sorry that this is on a Saturday: I made fish cakes yesterday but had no battery in my camera so couldn't take a photo to show that the recipe actually works! Don't worry, I'll post it in the near future when I make them again. In the mean time try these, they're absolutely gorgeous and the recipe makes around 15-18 for the thickness you can roughly see in the photo.


250g of plain flour
1.25 teaspoons of baking powder
125g of butter cut into small pieces
112.5g of caster sugar (I worked this out from a conversion but don't be exact, I never am and it's always okay!)
Sultanas - as many or as little as you want but don't go overboard or the mixture won't clump together
1 beaten egg
2-3 tablespoons of milk

  1. Sieve the flour, baking powder and caster sugar into a large mixing bowl
  2. Add the butter and rubb together with your fingers
  3. Add the sultanas
  4. Make a well in the dry ingredients
  5. Add the beaten egg and the milk and using a bread knife 'cut' the ingredients together
  6. Flour a cool, hard surface and place the mixture on to it
  7. Roll out to your desired thickness and cut out using a cutter. Keep repeating steps 6 and 7 until you can't get any more cakes out of the mixture (we don't want any waste!)
  8. Dry cook on heavy bottomed griddle with a low heat until nicely browned on both sides. If you're unsure of when they're cooked, split one open to see if they're cooked through. Also, don't worry if they look a little burnt on the top and bottom - it doesn't make an ounce of difference to the taste!
  9. If you want, you could add a little cinammon or nutmeg for an extra kick. It's more traditional to dust them with caster sugar though!
Well I hope you'll be successful with this recipe as I have been!

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