Speedy Welsh cakes

Speedy Welsh cakes
  • Serves icon Makes 10

Have a go at making homemade Welsh cakes in a flash with our speedy recipe. These fluffy bakes are perfect with a cuppa or to celebrate St David’s Day and take just 30 minutes to prepare.

Take a look through more of our traditional Welsh recipes.

Nutrition: per serving

Calories
27.9g (11g sugars)
Fat
10.4g (6.2g saturated)
Protein
3.2g
Carbohydrates
27.9g (11g sugars)
Fibre
1g
Salt
0.2g
Calories
27.9g (11g sugars)
Fat
10.4g (6.2g saturated)
Protein
3.2g
Carbohydrates
27.9g (11g sugars)
Fibre
1g
Salt
0.2g

Ingredients

  • 115g unsalted butter, plus a little extra for brushing
  • 225g self-raising flour, plus extra for dusting
  • 75g caster sugar, plus extra for dusting
  • Handful sultanas (about 50g)
  • 1 medium free-range egg
  • Splash whole milk (optional)

You’ll also need

  • 7.5cm cutter (or use a 7.5cm diameter glass)

Method

  1. Put the butter, flour and a pinch of salt in a mixing bowl then, using your fingertips, rub the butter into the flour to make a breadcrumb-like mixture. Stir in the sugar and sultanas with a round-bladed table knife, followed by the egg. Mix well to form a ball of dough, adding a splash of milk if the mixture looks at all dry.
  2. Roll out the dough on a lightly floured surface until it’s roughly 1cm thick. Stamp out rounds using the cutter or glass (reroll scraps if you have to).
  3. Put a large flat griddle pan or frying pan over a medium heat, brushing it with butter and wiping away any excess with kitchen paper. Arrange the Welsh cakes in the pan in a single layer (work in batches if you need to), then cook for 2-3 minutes on each side until evenly a rich brown.
  4. Using a palette knife, remove the cakes from the pan and transfer to a platter, then dust with caster sugar while still warm. Serve with extra butter and jam, if you like.

delicious. tips

  1. The Welsh cakes are best served warm, fresh from the pan, but you can keep them in an airtight container in a cool place for 2-3 days. Warm them for 5 minutes in a hot oven to serve.

Recipe By

Esther Clarke

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