Priya Hunt
Welsh cakes are sweet, flat cakes, originally from Wales. They are delicious with currants or other dried fruits (like blueberries or cranberries) and taste amazing when served warm, with butter. I find them slightly dry when they are cooler but they’re often eaten cold, sprinkled with icing sugar. My husband’s grandmother used to make him welsh cakes for breakfast when he was a little boy and he loved it when I surprised him with some home-made ones. If you do not eat eggs, you can use egg-substitutes (like tapioca flour or aquafaba/chickpea water).
What you need
- Self-raising flour: 225gms
- Salted butter: 110 gms (softened or cubed into small pieces)
- Allspice powder:1/4 tsp
- Castor sugar: 85 gms
- Handful of chopped, dried cranberries
- Egg: 1 (you can replace the egg with 1 Tbsp of Tapioca flour in 2 Tbsp of water or 3 Tbsp of aquafaba – chickpea water from canned, unsalted chickpeas)
- Butter to cook the welsh cakes
- Icing sugar (optional): 3 Tbsp (to dust)
What you do
- Weigh the ingredients. Mix the flour with butter and rub together until they look like breadcrumbs
- Add the rest of the ingredients and mix to form a dough ball. Do not add water
- Heat a Tava or a griddle pan
- Roll pieces of the dough into small discs
- Cook with over medium heat on both sides
- It with butter and cook until golden brown on both sides
- Dust with icing sugar (optional) by placing a tea strainer on top of the cakes and adding the sugar to this and dusting gently
- Serve warm or cold
Fruity Welsh Cakes
Welsh cakes are sweet, flat cakes, originally from Wales. They are delicious with currants or other dried fruits (like blueberries or cranberries) and taste amazing when served warm, with butter. I find them slightly dry when they are cooler but they’re often eaten cold, sprinkled with icing sugar. My husband’s grandmother used to make him welsh cakes for breakfast when he was a little boy and he loved it when I surprised him with some home-made ones. If you do not eat eggs, you can use egg-substitutes (like tapioca flour or aquafaba/chickpea water).
Ingredients
- Self-raising flour: 225gms
- Salted butter: 110 gms softened or cubed into small pieces
- Allspice powder:1/4 tsp
- Castor sugar: 85 gms
- Handful of chopped dried cranberries
- Egg: 1 you can replace the egg with 1 Tbsp of Tapioca flour in 2 Tbsp of water or 3 Tbsp of aquafaba – chickpea water from canned, unsalted chickpeas
- Butter to cook the welsh cakes
- Icing sugar optional: 3 Tbsp (to dust)
Instructions
- Weigh the ingredients. Mix the flour with butter and rub together until they look like breadcrumbs
- Add the rest of the ingredients and mix to form a dough ball. Do not add water
- Heat a Tava or a griddle pan
- Roll pieces of the dough into small discs
- Cook with over medium heat on both sides
- It with butter and cook until golden brown on both sides
- Dust with icing sugar (optional) by placing a tea strainer on top of the cakes and adding the sugar to this and dusting gently
- Serve warm or cold