Dessertsbiggerbolderbaking4.7
Welsh Cakes Recipe
Welsh cakes made tender and buttery in under an hour with less than 10 ingredients-a guaranteed delicious tea-time treat even for beginners.
👥 16 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- pan
- stove
📝 Preparation Steps
1
In a large mixing bowl, combine the flour, ⅓ cup (2½ oz/71 g) sugar, baking powder, nutmeg, cinnamon, and salt. Rub ½ cup (4 oz/115 g) butter into the flour mixture until the mixture resembles coarse crumbs, then toss in the currants.
(10 oz/284 g) all-purpose flour2 cupsbaking powder1 teaspoon
2
Pour in the beaten egg and milk and knead together to form a ball. If the dough is very dry and crumbly, knead in a splash more milk.
(10 oz/284 g) all-purpose flour2 cupslarge egg, (beaten)1
3
Wrap the dough well and chill until firm, about ⏱️ 30 minutes.
4
When ready to cook, heat a non-stick pan over low heat. Melt the remaining ¼ cup (2 oz/57 g) of butter in a small bowl and place it near the stove. Pour the remaining ¼ cup (2 oz/58 g) of sugar on a plate and also place it near the stove.
5
Roll the dough to a ¼-inch (6 mm) thick on a floured surface and, using a 2 ½ inch round biscuit cutter, cut 16 rounds of dough. Gather and re-roll the scraps.
6
Place six cakes on the pan and cover with a lid. Cook the cakes on this side until golden brown, about 3 - 4. Flip and cook the other sides until brown, another ⏱️ 2-3 minutes.
7
When the cakes are golden and firm, they are done. Brush both sides of the cakes with some melted butter and dip all sides into the plate of sugar to coat. Let cool on a wire rack while you cook the remaining cakes.
8
Serve warm or room temperature with butter. Store in an airtight container at room temperature for up to 3 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...