Traditional Welsh Cakes

    Traditional Welsh Cakes


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    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
    • 2 eggs
    • 170g sultanas
    • caster sugar, for dusting

    Preparation:10min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:40min 

    1. 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.
    2. Turn out the dough onto a floured board and roll out until 1cm thick, then cut into rounds using a fluted cutter.
    3. 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.
    4. Arrange on a serving plate, then dust with caster sugar while still hot. Serve hot or cold.

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