Welsh Cakes
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: Makes about 12-15 cakes
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar, plus extra for sprinkling
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 1/2 cup currants or raisins
- 1 large egg
- 2-3 tablespoons milk
- Butter or oil for cooking
Instructions:
- Prepare the Dough:
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- Add the cold diced butter to the dry ingredients. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
- Stir in the currants or raisins.
- Form the Dough:
- Make a well in the center of the dry ingredients and add the egg. Mix the egg into the flour mixture using a fork or your hands.
- Add enough milk, a little at a time, to bring the mixture together into a soft dough. Be careful not to overwork the dough.
- Roll Out the Dough:
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 to 1/2 inch.
- Cut Out the Cakes:
- Use a round cookie cutter or the rim of a glass to cut out circles from the dough. Re-roll any scraps and continue cutting until all the dough is used up.
- Cook the Welsh Cakes:
- Heat a griddle or large skillet over medium heat. Lightly grease the surface with butter or oil.
- Cook the Welsh cakes in batches for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Sprinkle each side of the cakes with a little granulated sugar while they are still warm.
- Serve:
- Transfer the cooked Welsh cakes to a wire rack to cool slightly.
- Serve warm or at room temperature with a cup of tea or coffee.
- Enjoy:
- Enjoy these delicious Welsh cakes as a traditional treat for breakfast, brunch, or afternoon tea!
Note:
- Welsh cakes are best enjoyed fresh on the day they are made, but they can be stored in an airtight container for up to 2-3 days. You can also freeze them for longer storage. Simply thaw at room temperature and warm in a low oven before serving.
