Welsh Cakes

These Welsh cakes are delicious hot or cold, as a snack or for breakfast, or with butter or a dusting of caster sugar. They are a dough formed into circles, then cooked on a griddle pan, instead of in the oven.

What You Need

225g self-raising flour

100g margarine

50g caster sugar

50g currants/sultanas/raisins

1 egg

40ml milk

Few drops vanilla essence

10g caster sugar

These ingredients are enough to make 8-12 Welsh cakes

How You Make It

Rub the margarine into the flour for about 2-3 minutes, you should have the texture of fine wet sand. Now stir in the sugar with a wooden spoon and add the raisins or sultanas or currants. Currants are best for cooking with, but they can be easily substitutes for sultanas or raisins; also, it depends on how you like them to taste, as we all have slightly different preferences.

Beat the egg in a measuring jug with a fork and add the milk, and the vanilla essence (if you are using it). Add the wet mixture to the dry ingredients and knead to a firm dough for 5 minutes.

Make sure you have a clean work surface, and lightly flour it. Take the dough out of the bowl and place it onto the work surface, roll it out until 4-5mm thick. They need to be very thin as they will rise in the pan, and will take a very long time to cook, or they won’t get cooked in the middle.

Cut out the dough into small circles about 7cm in diameter and place in a pan on a medium heat for about 5-6 minutes on each side. Make sure they are cooked in the centre before removing them from the pan and doing the next batch. Once they are done and have just come out of the pan, sprinkle with a small amount of sugar, but not too much or it will just fall of. And carry on with the rest of the batch until they are done, and enjoy.