I may live in London but I am very proud to be Welsh. Welsh Cakes are a Welsh delicacy dating back from the 19th century. They were traditionally made by the lady of the house for their husbands who used to work in the coal mines. They were designed to fit perfectly in a coat pocket and eaten during the dreary days in the mine. If you haven’t heard of them before, think of a flatter scone filled with raisins and covered in sugar.
Here is a great recipe for making traditional Welsh Cakes.
- 250 g all-purpose flour
- 66.67 g caster sugar
- 1 teaspoon baking powder
- 0.5 teaspoon ground mace
- 0.25 teaspoon salt
- 0.13 teaspoon ground cinnamon
- 60g lard, chilled & cubed
- 60g butter, chilled and cubed
- 1 large egg
- 72 g dried currants
- 2 tablespoons milk
- Granulated sugar for finished cakes
In a bowl mix the flour, sugar, baking powder, salt, mace and cinnamon.
Add in the cubed lard and butter and use your fingers or a food processor until the mixture resembles crumbs.
Add the currants and stir.
Add the whole egg and add milk little by little until the dough comes together The dough shouldn’t be wet or sticky.
Wrap the dough and refrigerate for 30 minutes.
After the dough is chilled, roll it out onto a floured or surface about 1/4 inch thick. Cut out your Welsh cakes using a cutter or top of a glass. Gather up the scraps and roll out again to cut the remaining rounds.
Heat and lightly butter a frying pan over medium heat Add the cakes and cook on each side until lightly browned, about 4 minutes each side. Make sure the heat isn’t too high or they will do on the outside before the inside is cooked.
While the Welsh cakes are still warm, place them on a plate or in a bowl with sugar and shake to coat both sides.
Best eaten warm with butter on. They can easily be re-heated in a microwave or pan-frying.