Easy Welsh Cakes Recipe

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These delicious Welsh Cakes are incredibly easy to make with just a handful of everyday ingredients like flour, butter, dried fruit and sugar. A cross between a scone, shortbread and pancake, they have a warming hint of mixed spice, a buttery texture and just the right amount of sweetness. Cook them on a griddle or frying pan, and enjoy them with a cup of tea or coffee for a delicious afternoon tea treat that everybody loves.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: Welsh

Servings: cakes

Calories: 133kcal

Author: Daniela Apostol

Ingredients

225 g self-raising flour (1 ¾ cups)
100 g salted butter (7 tbsp)
75 g mixed dried fruit (½ cup)
50 g caster sugar
1 medium-sized egg
2 tablespoon full-fat milk
½ teaspoon mixed spice ( or ground cinnamon)

Instructions

Sift the flour into a large mixing bowl, add the butter cut into cubes, and use your fingertips to rub the flour and butter together until you get a mixture that resembles breadcrumbs.
Alternatively, add them to a food processor and blitz until you get the desired texture.
Add the sugar, mixed dried fruit and mixed spice and mix well.
Crack the egg in a small bowl, and use a fork to beat it well.
Add the milk to the beaten egg and mix well.
Combine the wet ingredients with the dry ingredients, and knead everything into a dough.
Flour the work surface well, and use a rolling pin to roll out the dough to a ½ cm thickness.
Use a cookie cutter that is 6 cm in diameter to cut out rounds, reworking the dough as needed; I got 15 rounds.
Heat up a large frying pan on a low to medium heat.
Working in batches, cook the cakes for 2-3 minutes on each side, or until golden and cooked through.
Serve the cakes hot or cold, simple or with icing sugar sprinkled on top.

Notes

Do not increase the heat, otherwise the cakes will brown too quickly on the outside, while the inside is not cooked properly. They need an even colour and a lower heat to cook.
The cakes do not need to be fried in butter or oil. Just use a good non-stick frying pan, the cakes will good perfectly well without any fat that could make them brown too quickly.
Don't overcrowd the pan, you need to leave enough room between them to turn them over easily. They also cook faster on the other side, so keep an eye on them.

Nutrition