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Classic Welsh cakes
Ingredients
Metric
Imperial
Welsh cakes
- 325g of self-raising flour, plus extra for dusting
- 125g of golden caster sugar
- 125g of butter, chillled and diced
- 3 eggs
- 50g of mixed peel
- 25g of raisins
- 25g of sultanas
- 2 pinches of mixed spice
- salt
- 1 dash of milk
To serve
- golden caster sugar
- butter
SAVE RECIPE
Equipment
- 7cm round cutter
Method
1
Mix together the flour, sugar, salt and mixed spice in a bowl
- 325g of self-raising flour, plus extra for dusting
- 125g of golden caster sugar
- salt
- 2 pinches of mixed spice
2
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs
- 125g of butter, chillled and diced
3
Stir in the mixed peel, raisins and sultanas until well-combined
- 50g of mixed peel
- 25g of raisins
- 25g of sultanas
4
Add the eggs, one by one, and beat well. Add a splash of milk, if necessary, to bring the mixture together until you’ve formed a soft dough
- 1 dash of milk
- 3 eggs
5
Sprinkle flour on a work surface and roll out the dough to a 1cm thickness with a rolling pin. Cut out rounds with a 7cm cutter
6
Cook the cakes over a low heat on a skillet for 8 minutes on each side. Remove from the heat and serve warm, spread with butter and sprinkled with sugar
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