From the heart of rural mid-Wales come these traditional Welsh cakes. Eaten and enjoyed regularly throughout Wales, these traditional cakes, or a version thereof, have been kicking around for as long as anyone can remember. There is nothing fancy about a Welsh cake, and yet they seem to encompass all that one could ever want in a satisfying mouthful; sweet yet slightly salty, moist yet crumbly, light yet filling. Forget smelling the roses, instead, eat a Welsh cake and watch some rugby!
Makes: 20 Welsh cakes
225g salted butter or lard
450g self raising flour
170g caster sugar
caster sugar, for dusting
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In a large bowl, rub the butter into the flour until it resembles breadcrumbs. Add the sugar, eggs and sultanas. Mix with your hands until a firm dough forms.
Turn out the dough onto a floured board and roll out until 1cm thick, then cut into rounds using a fluted cutter.
To cook, grease a cast iron pan or heavy based frypan with butter then wipe away with kitchen paper. Cook the Welsh cakes for 2 to 3 minutes until a dark caramel colour forms on the underside, then flip over and cook the same on the other side.
Arrange on a serving plate, then dust with caster sugar while still hot. Serve hot or cold.