Welsh cakes are incredibly moreish and to make mine I decided to add a delicious twist of flavours. My cranberry Welsh cakes taste so good! You will want more than one!
5 from 8 votes
Prep Time 15mins
Cook Time 5mins
Total Time 20mins
Cuisine British, Welsh
Servings 30Welsh Cakes
350gplain flour / all purpose flour
120gcaster sugar(plus extra for dusting with when cooked)
40gdried cranberries(chopped up)
0.5teaspoonground mixed spice(A mix of cinnamon, ginger and cloves)
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.
Use a cookie cutter to cute our your Welsh cakes. I used 8cm circular ones but you can use any that you like.
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.
•Store your welsh cakes in an air tight container and they should last a few days.