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Classic Welsh cakes

by Scott Davies
  1. Welsh cakes
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Scott Davies' classic Welsh cakes recipe is true to his grandmother's original version. Enjoy these classic snacks with a nice cup of tea in the afternoon.

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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

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
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
First published in 2017
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Scott Davies

Having worked all over Scotland, Scott Davies took root at the prestigious Three Chimneys, where his clean, Nordic techniques were a perfect fit for Skye’s incredible larder. He has now moved back to the mainland to join The Old Manse of Blair as executive head chef.

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