Recipe

Welsh Cakes Recipe

Add Step-by-Step Photos	Fruit_salad / All my dishes 1 year, 4 months ago A traditional Welsh cake is somewhere between a cookie and a scone, a cake like texture in a large cookie sized portion. I haven't seen these anywhere outside Wales and it's a great shame. Prep:5m Cook:4m Servings:16	Fruit_salad
	welsh sultanas easy

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Fans

mjcmcook

morninlite

Ingredients

4oz margarine

4oz sugar

8oz plain flour

3oz sultanas

1 egg

Directions

Mix the sugar and margarine in a bowl together

Sieve the flour into the bowl and mix (some people like to add a bit of cinnamon as well)

Add the sultanas to the bowl and mix

Add the egg and mix until the mixture comes together

Put some flower down on the work tops so that it doesn't stick and then roll your dough out with a rolling pin (don't roll it too thin or when you cook the Welsh cakes they may be a bit hard)

Use a round cutter (or the top of a drinking glass if you don't have cutters) to cut out circles from the dough

Fry the Welsh cakes in a frying pan (I don't use any butter to fry them but you can try that if they are sticking to the pan) you will probably have room for 4 cakes at a time in the pan and cook them until they are light brown on both sides which will probably take about 2 minutes each side

Leave them to cool and sprinkle with caster sugar if you wish

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Comments

mjcmcook 1 year, 4 months ago said:
Hello...
Thank-you for sharing this interesting
recipe! I am always on the 'Look-Out' for
something I have not heard about before!
A"5" FORKS !
....mjcmcook....

janisrichards 1 year ago said:
My "Nain" (Welsh for Grandmother) taught me to make Welsh Cakes when I was a child. I'm 50-ish, so I've been making them for a while now! My Nain was among the Welsh settlers who emigrated to Patagonia, Argentina in the late 1800's, and she got her recipe from her mother. I am at least the 4th generation Richards to use this recipe. The recipe I have is considerably different from the one shown here. I make it with a bit of Nutmeg and Ginger...Mmmm! My son likes them if I substitute Blueberries for the Raisins or Sultanas. These cake/cookies keep very well if put into an airtight container with a crust of bread to keep them moist. They freeze extremely well too. I hope someone out there will try them.

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Alterations

janisrichards 1 year ago said:
My recipe is different: 4c Flour, 1c Sugar, 1c Raisins or blueberries), 2tsp Baking Powder, 1tsp Nutmeg, 1tsp Ginger, 1/2c Milk, 1c Shortening or Margarine, 2 beaten eggs. Sift dry ingredients. Rub shortening or margarine in until crumbly. Make a stiff dough. Add eggs and milk. Mix in Raisins or Blueberries. Roll out to 1/4" thick, cut into 2" rounds. Fry at 300 in an ungreased frying pan (I use an electric frying pan). Brown on one side, turn. Cook for about 21/2 - 3 minutes per side. Store in an airtight container with a crust of bread to maintain moistness. These cakes freeze very well. Great with a glass of Milk!

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