Today: My favourite recipe for fabulous Welshcakes. They’re traditional, super simple to make and absolutely delicious.
Until I moved to Cardiff 10 years ago I’d never had a welshcake. Now I adore them! If you haven’t tried one I’d describe them as a cross between a scone and a biscuit but you cook them in a dry pan (or on a ‘stone‘ if you’re very traditional). This gives them that lovely brown top and bottom but with a pale, moist middle. We’re back in England now and although you can pick them up in some supermarkets I just don’t think they can quite measure up to a homemade batch. I’ve taken to making them myself since finding a traditional Welshcakes recipe in The Great British Book of Baking a couple of years ago. I’ve adapted it slightly and it’s very straight forward and easy for the kids to get involved which is always a bonus.
Traditional Welshcakes Recipe
- 225g self-raising flour
- a pinch of salt
- 100g butter (chilled and diced)
- 75g caster sugar (plus some for dusting at the end)
- 50g dried fruit (I use sultanas)
- 1 egg yolk
- 3tbs milk
- Rub the butter into the flour and salt until it looks like crumbs then stir in the sugar and the fruit.
- Mix together the egg yolk and the milk and add it to the flour mixture, bringing it together into a dough. It shouldn’t be sticky.
- You may need to add a little more milk or flour to get it to the right consistency for rolling (depending mainly on the temperature of your kitchen and your hands).
- Roll out the dough on a floured surface to about 1cm think. Cut out the cakes with a round cutter. I get about 18.
- Heat your pan (or stone/griddle) to a medium temperature. You shouldn’t need to grease it as long as it is relatively ‘non-stick’.
- Cook the cakes in batches until they are brown on the outside and slightly puffed up. It takes around 2 minutes per side. Don’t try and flip them over too soon as they are quite ‘floppy’ at that stage.
- Remove to a plate and let them cool until you can just pick them up. Then dip both sides into a plate of caster sugar to lightly coat them.
They keep for a few days but they a lovely while they are still warm. I don’t know why but these seem particularly appropriate at Easter. If you like to mess with tradition you can add a bit of hot cross bun type spice by adding 1/2 tsp cinnamon, 1/4 tsp mixed spice and 1/4 tsp nutmeg and including a bit of candied peel in your dried fruit.
If you enjoy traditional baking check out Mummy Alarm’s Traditional Tarte Tatin recipe, yum!