Ingredients for Welsh Cakes
- 100g unsalted butter, softened
- Self Raising Flour
- Golden Caster Sugar
- 50g currants (or raisins/sultanas)
- Egg
- Sunflower Oil
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How to Make Welsh Cakes
- Preheat your griddle or frying pan to a very low heat. Lightly grease with 1 tbsp vegetable oil.
- In a large bowl, rub the softened butter into the flour and salt using your fingertips until the mixture resembles breadcrumbs.
- Stir in the caster sugar and currants until evenly distributed.
- On a lightly floured surface, roll out the dough to a thickness of about 1cm.
- Use a 6-inch fluted cutter (or a similar sized round cutter) to stamp out rounds of dough. Re-roll any scraps.
- **Test the heat:** Sprinkle a few drops of water onto the hot griddle. If the water sizzles immediately, the heat is correct.
- Carefully place a few Welsh cakes (avoid overcrowding) onto the hot griddle. Cook for 5-6 minutes per side, or until golden brown and cooked through. Flip when the underside is nicely browned.
- If the cakes are browning too quickly, reduce the heat.
- Cook in batches, allowing space between each cake for even cooking.
- Transfer cooked Welsh cakes to a wire rack to cool slightly.
- Serve warm, generously sprinkled with caster sugar. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
35g
Fat
19g
Carbs
7g
