The Welsh Cakes Recipe These traditional small cakes from Wales take minutes to prepare and cook, and you don’t even have to remember to preheat the oven.
Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
1 1/2 tsp baking powder
1/2 tsp salt
7 tbsp unsalted butter, chilled and diced
1⁄3 cup sugar, plus extra for dusting
1⁄2 cup golden raisins
1 large egg, at room temperature, beaten
a little milk, if needed
Method:
1 Sift the flour, baking powder, and salt into a large bowl. Rub the butter into the flour until the mixture resembles fine bread crumbs. Mix in the sugar and the golden raisins. Pour in the egg.
2 Mix the ingredients together, bringing the mixture into a ball using your hands. This should be firm enough to roll out, but if it seems too stiff you can add a little milk.
3 On a floured work surface, gently roll out the dough to about 1⁄4in (5mm) thick, and cut disks out of the dough, using the pastry cutter. Heat a large, heavy-bottomed frying pan, cast iron skillet, or flat grill pan over medium-low heat.
4 Cook the cakes, in batches, in a little melted butter for 2–3 minutes each side, until they puff up, are golden brown, and are cooked through. While still warm, dust the cakes with a little sugar before serving.
5 Note that Welsh cakes are best eaten immediately. If you freeze them, be sure to reheat in the oven after defrosting.
BAKER’S TIP:
These are a delightfully easy afternoon treat, and can be ready to eat within minutes of starting. The secret is to cook them over a fairly low heat, and to be extremely careful when turning them over to cook on the second side. Delicious eaten immediately with butter.
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| Welsh Cakes Recipe |