Welsh cakes
Griddled Currant Cakes
Welsh cakes are small round cakes of a rubbed-in dough with currants and sultanas, cooked on a griddle and sprinkled with sugar.
The recipe rubs butter into flour with spice, mixes in sugar, fruit, lemon zest, egg yolk and milk, rolls to 1 cm, cuts 8 cm rounds and cooks them 3 to 4 minutes a side over low heat.
Ingredients
For the cakes
- 225 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 1/4 tsp mixed spice
- 100 g softened butter, plus 1 tsp for greasing
- 50 g golden caster sugar, plus extra for sprinkling
- 1/4 tsp salt
- 25 g currants
- 25 g sultanas
- 1 tsp lemon zest
- 1 large egg yolk
- 2 tbsp milk
Method
- Rub in Sift the flour, baking powder and spice together. Rub in 100 g of butter until it looks like breadcrumbs. Stir in the sugar, salt, dried fruit and lemon zest.
- Make the dough Add the egg yolk and milk and mix to a soft dough, adding flour if it is sticky.
- Roll and cut Knead for 2 to 3 minutes on a floured surface, roll to 1 cm thick and cut 8 cakes with an 8 cm cutter.
- Cook Heat a griddle and grease lightly with 1 tsp butter. Cook the cakes for 3 to 4 minutes a side over low heat until golden.
- Serve Cool on a wire rack, sprinkle with sugar and serve warm or cold with butter.
Food safety
A hot griddle burns: keep children away and use a spatula.
Keep the heat low so the centres cook.