Welsh Cakes

Anyone who fancies making a few… try this recipe. It’s pretty much standard and seems to work! 🙂

WELSH CAKES  

8 oz (225g) self raising flour
pinch of salt
4 oz (100g) butter/butter
2 oz (50g) castor sugar
2 oz (50g) currants
2 small eggs (or 1 medium egg plus 2 tablespoons of milk)

1. Mix flour and salt, and rub in butter until like breadcrumbs.

2. Stir in sugar and currants.

3. Add eggs and mix to a fairly stiff dough.

4. Roll out dough to approx 1/4 inch thickness
(slightly thicker works well, too).

5. Use small/medium diameter pastry cutter to cut into rounds
(don’t forget to re-roll the trimmings!)

6. Place rounds of dough on a moderately hot griddle
(approximately 3 minutes each side)

Note: Griddle heat is critical!
To not burn cakes, experiment to find the correct heat!!

There are regional variations of course. One of my favourites was to omit the currants and add extra sugar to compensate for their sweetness. These cakes were rolled slightly thicker, and cooked in squares. When cool, they are split in half and spread with jam (or jam and butter) and sometimes whipped cream in the manner of a Devonshire scone (but much tastier) on special occasions! 🙂

The more adventurous might like to make them with wholemeal flour. These are slightly thinner and more like a ‘biscuit’ in taste and texture.. but still very moreish!

Dew… I’m getting hungry just thinking on them… aye!!


4 thoughts on “Welsh Cakes

  1. I suppose the last time she made them was over here when I nagged ’til she had a go and made a big box full. 🙂

    Remember us all munching them on the way to Canberra? Nice memory.

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