Welsh Cakes Recipe
Welsh Cakes
Flavors of Wales
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Chef's Note

These little cakes are served warm for tea, either plain or with butter and jam.

They were once baked on the hot top of the coal range. To preserve their original texture it's best to cook them in a non-stick skillet.

- 450 g (1 lb.) self-raising flour (or all-purpose flour with 2 tbsp. baking powder added)
- A pinch of mixed spice
- A pinch of salt
- 200 g (7 oz.) butter
- 170 g (6 oz.) powdered sugar
- 85 to 115 g (3-4 oz.) dried fruits (or currants and sultanas)
- 2 small eggs, beaten
  1. Blend the butter and flour together in a bowl; add the salt and spices;
  2. blend in the sugar, dried fruit and finally the beaten eggs. Roll the dough out with a rolling pin to a 5 mm (1/4') thickness.
  3. Cut out discs using a cookie cutter or glass.
  4. Cook in a heavy non-stick skillet or on a griddle until both sides are golden.
  5. Serve warm, sprinkled with sugar.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up