Welsh cakes

Welsh cakes recipe LandScape magazine Mar/Apr17

Makes 30
250g plain flour, plus
extra to dust
100g caster sugar, plus extra to sprinkle
1 tsp mixed spice
100g currants
½ tsp baking powder
pinch of sea salt
100g chilled unsalted butter, cubed, plus extra for frying
1 egg
milk

Combine the flour, sugar, mixed spice, currants, baking powder and salt in a mixing bowl. Add the butter cubes and rub into the dry ingredients with fingers and thumbs until integrated. Beat the egg in a small bowl and stir it into the flour and butter mixture. Gradually add sufficient milk to bring the mixture together by hand until it forms a dough.

On a surface lightly dusted with flour, roll out the dough to 2cm deep. Cut out rounds with an 8cm cutter. 

Heat 1 tsp of butter in a frying pan. Fry the cakes for 4-6 mins, turning over once, until golden. Dust with sugar and serve warm with butter.

Other classic Welsh recipes in the Mar/Apr 2017 issue of LandScape:

  • Welsh onion cake
  • Lamb cawl
  • Laverbread with bacon and poached egg
  • Welsh crempog
  • Welsh dripping cake

For back issues click here, or to subscribe to LandScape click here.