From the Heirlooms divider · Handed down
Welsh Cakes
Griddle-cooked, spiced and studded with currants. Eaten warm from the pan with a shake of sugar.
- Prep15 mins
- Cook15 mins
- Serves16
- DifficultyEasy
Photo: zingyyellow...!, CC BY 2.0 · Photo: James E. Petts, CC BY-SA 2.0
From the tin
Welsh cakes are cooked on a bakestone, a heavy iron griddle that sat on the range in Welsh kitchens. Miners took them underground in their lunch tins because they kept well and did not crumble. They are somewhere between a scone and a biscuit, and best eaten warm with a dusting of sugar.
Welsh CakesServes 16 · Heirlooms
You'll need
Method
- Rub the butter into the flour until crumbly. Stir in the sugar, currants and spice.
- Add the egg and enough milk to make a firm dough, like shortcrust pastry.
- Roll out to 5mm thick and cut rounds with a 6cm cutter.
- Heat a heavy frying pan or griddle over a medium-low heat and grease lightly with butter.
- Cook the cakes for about 3 minutes each side until golden brown. Dust with caster sugar while warm.
