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Traditional Welsh Cakes Recipe

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★★★★★

4.7 from 106 reviews

Traditional Welsh Cakes are delightful small griddle cakes made with a simple mixture of flour, butter, sugar, and currants. These golden brown treats are lightly spiced and cooked on a griddle, offering a perfect balance of soft texture and subtle sweetness. Ideal for teatime or a quick snack, Welsh Cakes are best enjoyed fresh with a sprinkle of sugar, or warmed up the next day for a comforting bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp mixed spice
  • ⅓ cup sugar, plus more for sprinkling
  • ½ cup currants

Wet Ingredients

  • ½ cup cold, good quality butter
  • 1 large egg, slightly beaten
  • 1 Tbsp buttermilk (or more, as needed)

Instructions

  1. Make the dough: Sift the all-purpose flour, baking powder, and mixed spice into a large mixing bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs. Stir in the sugar and currants evenly. Then add the beaten egg and buttermilk, mixing carefully to form a soft dough. If necessary, add a bit more buttermilk to bring the dough together.
  2. Roll out the dough: Lightly flour your work surface and roll the dough out to about 1/3 inch (approximately 0.8 cm) thickness. Try to keep the thickness even for consistent cooking.
  3. Cut the cakes: Using a fluted or straight cutter about 3 inches (7.5 cm) in diameter, cut the dough into small rounds. These traditionally small cakes are smaller than typical scones.
  4. Cook the Welsh Cakes: Heat a griddle or heavy-based frying pan over medium heat. Place the Welsh Cakes on the griddle and cook for a few minutes on each side until they turn golden brown and are cooked through. Keep the heat moderate to avoid burning while ensuring they cook inside.
  5. Serve and enjoy: Transfer the Welsh Cakes to a cooling rack or lay them on a clean tea towel for a short time. They are delicious served warm with a sprinkle of sugar. These cakes are also tasty the next day if reheated in a toaster or warmed gently.

Notes

  • Use cold, good quality butter for a better texture.
  • Mixed spice gives a gentle warmth without overpowering; you can substitute with cinnamon and nutmeg.
  • Adjust buttermilk quantity to achieve a soft dough that’s not sticky.
  • Cook Welsh Cakes on medium heat to ensure they bake evenly inside and get a golden crust.
  • They can be stored for a day and taste great when reheated in a toaster.

Keywords: Welsh Cakes, traditional Welsh recipe, griddle cakes, currants, teatime snack, mixed spice, easy baking

Find it online: https://dailysimplerecipe.com/traditional-welsh-cakes-recipe/