You can’t spend nine months living in Wales without making a batch of the country’s finest flat snack. Arming myself with a local, a biscuit cutter and a big bag of flour, I set out to make my first pile of Welsh cakes..
My fellow cake blogger friend/Welsh pal shared with me a recipe she used and loved:
- 125g of butter
- 250g of self-raising flour
- 75g of castor sugar
- Pinch of mixed spices
- 100g of currants/sultanas/raisins
- 1 egg, beaten
- Rub together the butter and flour with your hands.
- Add the egg.
- Put the sugar, spice and fruit into the mixture.
- I’m not a huge fan of the cake+fruit combo so we also made a chocolate chip batch too. At this point we separated the mixture and mixed in the spice and fruit to one batch and some chopped chocolate to the other.
- Put the mixture into the fridge to cool for about half an hour.
- Roll out the mixture until it’s about 1cm thick.
- Cut out circles (or shape of your choosing)
- Cook the cakes in a frying pan without using oil (preferably to reduce sticking) until they are browned on both sides. Be careful here: it’s easy to end up with a burnt cake!
- Sprinkle with sugar and serve (rather than chuck a bucket load on like we did – oops! What can I say…we have a sweet tooth!)
Although a little burnt. the cakes were very tasty and a nice, slightly crumbly consistency. Unfortunately they crumbled a wee bit too much. Tip: When frying, only turn over once. Heat on one side for about four minutes for the first few and two minutes for the following cakes (pan heats up a lot after you’ve cooked a few cakes).