These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar. These make a great alternative to scones or cookies if friends come around. The only problem with them is that is impossible to only have one! They are at their best served fresh and warm but will keep in a cake box for a few days.

My father was Welsh, and as a child we often made the trip to Wales to see my relations. You were always sure to be greeted with a plate of warm Welsh cakes straight off the griddle. I have fond memories of those days and looking forward to the inevitable plate of warm delight.

Each region as its own variation of stove top bakes. Back at the farm Scotch pancakes are a firm favourite cooked directly on top of the hotplate. I attempted it once, what a mess. I had to scrape my efforts off the cooker. I’ll stick to the Welsh cakes.

You will need.

Mixing bowl

Small knife

Pastry knife

Jug for beaten egg

Measuring spoons

Flour sieve

Silicone spatula

Fish slice or pallet knife

Cooling wire

Makes 20 -22

50g                              unsalted Butter

50g                              lard

230g                            plain Flour

80g                              caster Sugar

Pinch                           salt

75g                              currants

1 ½ tsp                        baking Powder

1 tsp                            clear Honey

¼ tsp                           mixed Spice

4tbsp                           beaten Egg

2 tbsp                          milk

Caster sugar to sprinkle on top.

Dice the butter and lard into 1cm cubes then return to the fridge to firm up for a few minutes.

Weigh the flour then sieve into a mixing bowl, and stir in the baking powder, mixed spice, and salt.

Add the diced fats to the dry mix and rub fat into the flour to produce a sandy texture. Using a pastry knife will avoid the chances of melting the fats into the flour.

Add the sugar, currants, spice and honey and mix in.

Finally add the egg and mix just enough to produce a firm dough. Do not over work the dough or the Welsh cakes will be tough. Just like scones the less the dough is handled the lighter the finished product will be.

Roll out the dough 8mm thick on a lightly floured surface. Cut out circles of dough 6cm to 6.5cm diameter. Don’t try to make them too large or they will break up as you try to turn them.

Cooking the Welsh cakes

Cook on a flat griddle plate lightly coated with ghee or vegetable oil over a medium heat until golden brown. Give them about 1 ½ minutes then flip them over and cook on the other side for the same time. Turn again and cook for another half a minute on each side.

As soon as cooked lift onto a cooling wire and sprinkle with caster sugar. You can also cook the Welsh cakes in a non-stick frying pan again with a touch of fat added to help the colour form.

Alternatives,

To ring the changes, try maple syrup instead of honey in the dough.

Try a pinch of cinnamon instead of mixed spice. Leave out the currants and top each Welsh cake with a dollop of cooked diced Bramley apple. Do give them a try, they are just as easy as making scones, but without the need to put the oven on.

Enjoy Life,

John.

If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here

©John Webber. 2023