Description
These traditional Welsh Cakes offer a delightful combination of a scone and a biscuit, featuring a tender, sandy crumb and sweet bursts of currants. Perfect for afternoon tea, they are quickly prepared on a griddle for a signature golden exterior and a soft, warm center.
Ingredients
- 350g all-purpose flour
- 175g cold unsalted butter, cubed
- 80g superfine or caster sugar
- 10g baking powder
- 1/2 tsp mixed spice
- 100g currants or raisins
- 3g salt
- 1 large egg
- 2 tbsp whole milk
Instructions
- Sift the flour, baking powder, sugar, salt, and mixed spice into a large mixing bowl and whisk to ensure even distribution.
- Add the cold, cubed butter to the dry ingredients and rub it in with your fingertips until the mixture reaches a coarse breadcrumb consistency.
- Toss the currants or raisins into the bowl, stirring to coat the fruit evenly with the flour mixture.
- In a small container, lightly whisk the egg and milk together, then pour into the bowl and mix gently until a soft dough forms.
- Turn the dough out onto a lightly floured surface and roll it to a thickness of 1/4 inch (6mm).
- Use a round cutter to stamp out circles and cook them on a lightly greased heavy skillet over medium-low heat for 3 to 4 minutes per side until golden brown and firm.
Notes
For the best results, ensure your butter remains very cold until it is incorporated into the dough to maintain a short, flaky texture. Always use a heavy-bottomed pan to prevent hot spots, and if the cakes are browning too quickly, lower your heat to ensure the centers cook through without scorching the exterior.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Pastry
- Method: Griddle
- Cuisine: Welsh