Traditional
Welsh Cakes Recipe

.....a perfect treat for afternoon tea

This Welsh Cakes recipe is a particular favorite of mine......served while still warm with butter and jam, they are utterly delicious! They were introduced to me by a very dear friend of mine, Mrs. Olwen Markham, a wonderful traditional cook who originated in Wales. Olwen has kindly shared her Welsh Cakes recipe with us......be sure to make a large quantity as they will disappear, very quickly!

Mrs. M's Welsh Cakes

1lb (450g) plain flour
6oz (170g) butter
1 teaspoon baking powder
6oz (170g) caster sugar
pinch of salt
6oz (170g) mixed currants & sultanas
½ teaspoon mixed spice or mace (optional)
1 egg
a little milk

METHOD

• Sift together the flour, baking powder, and salt. Rub in the butter until the mix resembles fine breadcrumbs (this can be done very quickly using a food processor).
  

• Add the sugar, spice and fruit.
  

• Mix in the beaten egg and just enough milk (about 3 tablespoons) to make it the same consistency as short-crust pastry.
  

• Turn out onto a floured board and roll out to a thickness of about 1/2 inch (2 1/2cm).
  

• Using a 3 inch ((8cm) pastry cutter, cut into rounds.
  

• Heat a lightly greased, heavy based pan or skillet over a medium heat.
  

• When the pan is hot, cook the Welsh Cakes for about 3 to 4 minutes on each side. If they brown too quickly, lower the heat. When cooked, they will have a brittle, sandy texture inside.
  

• Serve either hot or cold with butter and jam, sprinkled with a little sugar and cinnamon.

Within Wales, the Welsh Cakes would be cooked on a bakestone, a kind of cast iron griddle. Although somewhat similar to a scone, these little cakes do not really require any accompaniment and are perfect eaten on their own with a freshly brewed cup of tea......pure heaven!

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