- May 2013
- Serves 8
- Ready in 20 min
Traditionally, Welsh cakes are cooked on a bakestone, but you can use a heavy griddle or flat-iron pan instead.
- 12.1g (7.2g saturated)
- 36.3g (16.6g sugar)
To soften cold butter quickly, cut it into cubes and immerse in a bowl of hot water for a few minutes, then drain. The water will cause the butter to warm a little, making it easier to handle.
Freeze the finished cakes, then warm in a low oven from frozen.
Rate & review