Welsh Cakes

I do love baking. It’s something that stemmed from when I was a child, and my mom would make fairy cakes with me and my two sisters. We’d argue about who got to mix the ingredients, lick the bowl, decorate the cakes etc, but that enjoyment is something that’s remained ever since.Β 

I think I first came across Welsh cakes when I was at school; they’d sometimes serve them as the pudding when I had hot dinners, but I didn’t really give them much consideration until I was much older. My husband came home from work one day and told me how someone had brought a bunch of homemade cakes into the office, and how nice they were.

I figured I’d give them a go, and was pleasantly surprised at how easy they were to make. They don’t last very long as they’re so moreish; I’ve had to make several batches to cope with the demand, but I’d definitely recommend them warm, with cream and jam.

Ingredients

  • 225g self-raising flour (I also substituted half this amount with organic coconut flour, for a little extra flavour)
  • 1 level teaspoon mixed spice
  • 75g caster sugar
  • 110g spreadable butter
  • 110g mixed dried fruit (sultanas are traditional, but I also used chopped cranberries – delicious!)
  • 1 large egg
  • a little milk (if needed)
  • butter (for greasing)

Method

  1. Sift together all your dry ingredients, and rub in your butter until it resembles course breadcrumbs.
  2. Add in your fruit and mix thoroughly.
  3. Beat the egg lightly and add to the mixture. Mix into a dough, adding a small amount of milk if it is too dry.
  4. Transfer the dough to a floured surface and roll out to around 5mm thick
  5. Using a small/medium-sized cookie cutter (depending on how large you want them) cut the dough into rounds until all the dough is used.
  6. Lightly grease your frying pan, and heat on a medium heat.
  7. Cook the Welsh cakes for roughly 3 minutes on each side. Be careful that they don’t brown too quickly; if needed, turn the heat down to ensure they cook through. They should be fairly brown and crisp on the outside.
  8. Once cooked, transfer into a small bowl of caster sugar, and coat both sides lightly.

Serve warm with jam and cream. Go nuts, even; try a variety of different toppings – Nutella, honey, maple syrup etc.

Let me know your favourite toppings!

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