welsh cakes

Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!

Traditional Welsh Cakes

all-purpose flour

caster sugar (do not substitute)

baking powder

mace

salt

cinnamon

lard (, chilled (about 4 tablespoons) NOTE: Lard is critical

How To Render Your Own Lard! ((it's WAY cheaper and better))

butter (,

currants

milk

sugar

In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon.&nbsp; Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs.&nbsp; Add the currants and stir to combine.&nbsp; Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough.&nbsp; It should not be wet or sticky.&nbsp; Wrap the dough and refrigerate for 30 minutes.&nbsp; (Dough can be made well in advance and chilled until ready to use.)

Roll the dough out onto a floured or non-stick surface about 1/4 inch thick.&nbsp; Cut out rounds using a biscuit cutter.&nbsp; Gather up the scraps, knead together and roll out again to cut the remaining rounds.&nbsp;&nbsp;

Heat and lightly butter a cast iron pan over medium heat (I lightly butter it to later help the sugar adhere to the cakes when they're sprinkled).&nbsp; Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).&nbsp;&nbsp;

Let them cool for about a minute.&nbsp; While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides.&nbsp; Best eaten while a little warm.&nbsp; Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).

How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss..

Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.

Welsh cakes

caster sugar

sultanas

egg,

milk, if needed

My version of Welsh cakes is spiced with fennel seeds, has tart dried blueberries, and is served with a fresh blueberry coulis.

Fennel Welsh cakes with a blueberry coulis 

225 grams/8 ounces plain flour,

golden caster sugar

½ tsp baking powder

tsp fennel seeds, crushed

grams/3½oz unsalted butter, cubed,

grams/1¾oz dried blueberries, roughly chopped

whole milk

blueberries

tbsp icing sugar

lemon juice

Make my Homemade Welsh Cakes recipe and you&#039;ll have a tender and buttery cake that&#039;ll melt in your mouth at tea time.

Homemade Welsh Cakes Recipe

(10 ounces 284 grams) all-purpose flour

(2½oz/71 grams)

nutmeg

(2½oz/71 grams) dried currants

In a large mixing bowl, combine the flour, 1/3 cup (2½oz/71g) sugar, baking powder, nutmeg, cinnamon, and salt. Cut ½ cup (4oz/115g) butter into the flour mixture until the mixture resembles coarse crumbs, then toss in the currants.

Pour in the beaten egg and 2 tablespoons of milk and knead together to form a dough. If the dough is very dry and crumbly, knead in the remaining tablespoon of milk.

Wrap the dough well and chill until firm, about 30 minutes.

When ready to cook, heat a cast-iron skillet or non-stick pan over low heat. Melt the remaining ¼ cup (2oz/57g) of butter in a small bowl and place it near the stove. Pour the remaining ½ cup (4oz/115g) of sugar on a plate and also place it near the stove.

Roll the dough to a 1/2-inch (12mm) thick on a floured surface and, using a 2-inch (5cm) round biscuit cutter, cut 12 rounds of dough (you can gather and reroll the scraps as needed).

Brush the skillet with some of the melted butter and place six cakes on the skillet (refrigerate the remaining rounds).

Place a lid on the skillet and cook the cakes until they are golden brown, Flip and cook the other sides.

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.

Serve warm or room temperature. Store in an airtight container at room temperature for up to 3 days.

Love love This from South 🏴󠁧󠁢󠁷󠁬󠁳󠁿 UK

Made these today, delicious, quite crumbly but the taste was great. Made them slightly larger and got 13 out of the dough. Glad it wasn't too cinnamony either, rather the spices were subtle, which I prefer. 4.5 starts but cant do 1/2'!

Welsh cakes should be around half that thickness

Top 4 welsh cakes recipes from across the web

The most viewed welsh cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional Welsh Cakes

Welsh cakes

Fennel Welsh cakes with a blueberry...

Homemade Welsh Cakes Recipe

Top 4 welsh cakes recipes from across the web

The most viewed welsh cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Welsh Cakes

Welsh cakes

Fennel Welsh cakes with a blueberry...

Homemade Welsh Cakes Recipe

The most viewed welsh cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine