Welsh cakes are delightful little treats, kind of like a pancake and a scone had a scrumptious baby.
Fancy a nibble of Welsh magic? You’ve landed in the right spot! Here lies the mystical formula for Welsh cakes: the darling of teacakes, sneaking its warm, sugary self into your life. Hold tight, we’ve got all the doughy details. Intrigued? You ought to be!
About Welsh Cakes
Welsh cakes, affectionately known as bakestones, are little discs of buttery goodness that hail from Wales. They strike a delightful balance between a cookie and a scone. Griddled to perfection, they’re slightly crisp on the outside and lusciously soft on the inside—a treat best enjoyed with a cup of tea!
- Cooking Method: Griddling
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
- Cuisine Type: Welsh
Ingredients
- 225g all-purpose flour
- 85g caster sugar
- ½ tsp baking powder
- 115g unsalted butter, cubed
- 1 egg, beaten
- 50g sultanas or currants
- ¼ tsp mixed spice (optional)
- 2 tbsp milk (if needed)
- Pinch of salt
Cooking Instructions
- In a mixing bowl, add flour, caster sugar, baking powder, and a pinch of salt. Sift well to combine.
- Add the cubed butter. Rub it into the flour mixture using your fingers until it resembles fine breadcrumbs. Embrace the buttery goodness!
- Mix in the sultanas (or currants) and the mixed spice, if you fancy a touch of warmth.
- Stir in the beaten egg to form a soft dough. You may need to add a splash of milk if the dough is too crumbly.
- Roll the dough out on a floured surface until it is about 1 cm thick. No rulers required—just eyeball it.
- Use a 6 cm round cutter to cut out your Welsh cakes. Gather the trimmings and repeat until all the dough is used. They’re never too many Welsh cakes!
- Heat a griddle or a heavy-bottomed frying pan over a medium heat. Grease lightly if necessary.
- Cook the Welsh cakes in batches for about 2-3 minutes on each side, until golden brown and cooked through. Don’t worry if they puff up a bit, they’re showing off.
- Cool on a wire rack and dust generously with caster sugar. Because why wouldn’t you?
Suggestions
- Substitute: Swap sultanas for chocolate chips if you’re feeling cheeky.
- Garnish: Serve warm with a dollop of clotted cream or a drizzle of honey.
- Tip: Avoid overworking the dough to keep the cakes tender.
- Spice Up: Add a pinch of cinnamon or nutmeg for a cozy twist.
