Welsh Cakes

Since the 19th century, Welsh cakes have been a traditional sweet treat, originally made by Welsh mothers to feed their children. Unlike typical cakes baked in an oven, they are cooked on a pan, making them unique. Welsh cakes are traditionally served for afternoon tea and can be enjoyed hot or cold. They are also especially popular on St. David’s Day, celebrated on March 1st.

Preparation and Cooking times

Makes 10-15 cakes

Prep 10 minutes

Cook 3-4 minutes each side

Equipment

Bowl
Non-stick frying pan
Rolling pin
5cm Cookie cutters or a mug

Ingredients

220g self-raising flour
55g caster sugar
110g salted butter
½ cup of sultanas or raisins (you can choose not to add any dried fruit) – Chocolate chips can be added, as they are a favourite with children.
2 eggs (or 1 egg with a 1-2 tablespoon of milk)

Method

1. Add 110g of butter to a bowl, 55g of caster sugar, ½ cup of dried fruit of chocolate chips then sieve 220g of self-raising flour into bowl.

2. Mix all the ingredients together into a bowl until you get a crumbly mixture.

3. Add one egg to the bowl and mix it with your hands until the mixture is well combined. If the consistency is too dry, add an additional egg (or 1-2 tbsp milk) to help bind it together into a soft dough, making it easier to roll out.

4. On a floured surface, roll out the dough mixture around ½ cm thick. Cut out the cakes by using 5cm cookie cutters. You can use different shapes to make it fun for the kids. This recipe should make at least 10 cakes.

5. Add a bit of butter to a non-stick frying pan and cook the cakes over low-medium heat for 3–4 minutes on each side or until golden brown in colour. Check to see if they’re cooked through; if the centres are still undercooked, continue cooking for an additional minute on each side as needed.

6. Once cooked, transfer the cakes to a cooling rack to cool, then sprinkle with sugar.

How to store and how long will it last

Welsh Cakes will keep for about 1 week, stored in an airtight container.