Welsh Cakes with a Sew White Twist
To celebrate St David’s Day I made decided to try making something I never had before – Welsh cakes! Of course I decided to add my own twist. I’m not very good at sticking to a recipe.
I think for my first ever go they worked incredibly well. The original recipe uses currants and mixed spice and twist used cranberries and ground ginger. I really loved making something that was a mix of a biscuit and cake that took minutes and didn’t need an oven.
This recipe is based on a Mary Berry recipe and makes about 30-ish Welsh Cakes.
You’ll need a big mixing bowl, 3inch round cutter. I like that these could be made in any shape. Love a cookie cutter!
– 350g plain flour
– 2 teaspoons of baking powder
– 175g unsalted butter
– pinch of salt
– 120g caster sugar plus extra for dusting with when cooked
– 60g currants
– 40g dried cranberries chopped up
– half a teaspoon of ground ginger
– half a teaspoon of ground mixed spice
– 1 large egg– 2 tablespoons of milk
– Sieve the flour, baking powder into a large bowl.
– Add the butter and rub the butter into the flour to make fine breadcrumbs.
– Stir in the sugar, pinch of salt, dried fruit and spice and mix in.
– In a jug lightly whisk the milk and egg until combined.
– Add the milk mix to the flour to make up a strong thick dough. You might need a little extra milk if the dough is too dry.
– Tip the dough on to a lightly floured work top and roll out to just shy of cm – if you want to be really precise about 5mm.
– Heat up a griddle or frying pan and on a low-medium heat add the cakes a few at a time – leave enough space for a spatula to get in to the pan to flip them.
– It takes a few minutes each side to brown. I checked every minute to see how brown they were and when the looked okay i flipped them. Suddenly these cake biscuits things have turned in to something like pancakes. I found my heavy based pan was too hot on a medium heat as I had a few burnt cakes but lowering the flame to low allowed them to cook fully and have a lovely golden brown appearance.
– Cook each side and then take off the heat and put on a cooling wrack and sprinkle with a little caster sugar.
– Enjoy x
Here are my gorgeous welsh cakes ready to be cooked.
I really love this way to cook cakes! I love that they rose a little too. A really really satisfying bake.
Sprinkled with sugar. YUM YUM YUM.
I’d never had a homemade Welsh Cake before and I can totally see what the fuss is about. Delicious.
I’m already looking forward to making these again!