Classic Welsh Cakes

Welsh-Cakes

St David’s Day was the 1st of March this year, and I was eating clean so I couldn’t enjoy my favourite Welsh dish: Welsh Cakes. Spicy and sweet these are like very think scones with dried fruit and mixed spices.  By frying them in the pan they get a real rich buttery flavour and they are so addicting, you honestly can’t eat only one.  As you can see, I was so eager I took a bite before photographing them!

Welsh cakes are a lovely thing to bake because you don’t need the oven and you can have them on their own or with tea to make you feel warm inside.  The only thing I would advise: you need patience.  When you are mixing together ingredients, you need to knead everything together for a while once you add the egg.  At first you will think “Oh no, there is no where NEAR enough liquid, this is not going to work!”  and you keep kneading, and suddenly this pile of flour becomes a nice rich dough.  It’s like magic.  But the first time you do it, you will think it has gone wrong.  Just keep kneading.

Welsh Cakes (makes 12)

  • 250 g (8 oz) self-raising flour (plus a bit more for rolling out the dough)
  • 110 g (4 oz) butter (plus a bit more to butter the frying pan)
  • 85g (3 oz) sugar
  • 1/2 cup raisins or sultanas
  • 1 1/2 tsp mixed spice
  • 1/2 tsp salt
  • 1 egg

with your hands smoosh the butter and flour until it starts to look like breadcrumbs

Add the sugar, salt, raisins and mixed spice, and mix around until sugar coats the raisins

Add the egg.

Knead for a few minutes until the flour forms a nice ball of dough (it should not be crumbly)

Flour a surface lightly and roll out the dough to 1/2 inch thick (about half a finger-nail)

Using the lip of a glass or a cookie cutter, cut out circles of dough

Butter a frying pan by rubbing it with butter so it is just coated

Turn frying pan to a low-medium heat

Cook welsh cakes 2-3 minutes on each side until golden  (some people like them crispier than that, give it a try if you like)

Let cool for at least 2 minutes before eating.

Try to save some for tomorrow!

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