Welsh Cakes

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This is the recipe I use to make welsh cakes, and is the same recipe my mum uses, and my Nan uses, that she got from her mum.. etc. etc. Because of this, I have written the recipe as it was given to me (although I’ve added in metric conversions). I have made these welsh cakes for everyone I know… it’s sort of a right of passage to being my friend. Everyone gets welsh cakes, I’ve made them in wales, I’ve made them 10, 000 miles away from wales.. and they always go down a treat! (Please excuse the blurry photo.. every time I make Welsh Cakes I’m generally so excited to eat them there’s no time for photos.)

  • 1 Ib  (453g) of flour, plain will do
  • 1 teaspoon of baking powder
  • 8oz (226.8g… just round it up!) unsalted butter
  • 6oz (170g) caster sugar
  • 6oz (170g) currants.. (NB: currants are the little ones, you can use sultanas or raisins if you can’t find currants but they might stick out of your welsh cakes a bit)
  • 2 large eggs
  • pinch of nutmeg
  1. Blend the nutmeg with the flour and baking powder
  2. Rub in the butter (that smell you’re getting there… that’s my childhood)
  3. Add sugar and currants
  4. Bind with eggs until a stiff paste
  5. Roll 1/4 inch (1/2cm) thick and cut (with a biscuit/cookie cutter, whatever size you want really.. generally you want them to be about 4/5cm in diameter)
  6. Bake on a bake stone, until brown on both sides. (if you don’t have a bake stone, use a griddle pan, or a large frying pan… if you need to you can use a heavy baking tray  on the hob.. anything flat that gets an even heat to the surface)
  7. Top with sugar (optional.. my dad would call you a heathen for doing this… if you want to be get really controversial cut your welsh cake in half when cold and fill with jam… but don’t tell anyone you did that!)

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