Welsh cakes are an easy tea-time treat perfect for St. David’s Day and a butter lover’s dream. My maternal grandmother is Welsh and has always been generous with the butter in her cooking. The kids like to help with this recipe because there’s stirring then cookie cutters so it’s easy to give them a job. I like my Welsh Cakes plain but the traditional style is to sprinkle them with caster sugar. Whichever way you like them, make a pot of tea, find a comfy seat and eat these little gems straight out of the pan.
Makes 15 Cakes
225g plain flour
85g caster sugar
100g unsalted butter
1/2 tsp baking powder
1/2 tsp mixed spice
1 large egg
pinch of salt
optional: splash of milk
- Cut the butter into small cubes and allow to come to room temperature. In a large bowl mix together the flour, salt, baking soda, sugar and mixed spice.
- Tip the butter cubes into the flour then use your fingers to rub the butter and flour together into a crumb then add the currants.
- Whisk the egg then add to the flour mixture then use your hands to bring everything together into a dough. Use a splash of milk if the dough is too dry.
- Roll out the dough on a floured surface until it’s 1cm deep then use a cookie cutter to cut out the Welsh Cakes. Re-roll the leftover dough and cut out more shapes.
- Melt a generous knob of butter into a skillet on a medium high heat then add the Welsh Cakes (in batches) and fry for 2 minutes until golden brown then carefully flip over and cook for another 90 seconds.
- *optional: sprinkle with caster sugar.