All Butter Welsh Cakes

All Butter Welsh Cakes

A friend of mine decided to make some welsh cakes as part of a house warming food buffet, WELSH CAKES AT A PARTY? I thought this was an odd choice for buffet food at first but how wrong was I!…Turns out I had forgotten how much I love welsh cakes and found myself eating these more than anything else on the table that night.

Its been some time since the party now and all I want is welsh cakes, you know when you get a thought in your head and you just can’t shift it, like you really fancy a type of food and you NEED it, now! Well yep that was me, so I got the recipes book out and gave them a shot.

All Butter Welsh Cakes

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 24

All Butter Welsh Cakes

Ingredients

  • 250g self-raising flour - sifted
  • 85g caster sugar
  • 100g unsalted butter – cut into small cubes
  • 50g dried currants or sultanas
  • 1 egg – lightly beaten
  • splash of milk
  • pinch of salt

Instructions

  1. Place flour, caster sugar, butter and pinch of salt into a bowl, rub together with your fingers to make a crumble
  2. add in the currants and mix
  3. Next work in the egg until it forms a soft dough, add a splash of milk if the mixture seems a little dry.
  4. Lightly dust your worktop with some flour and roll the dough out to the thickness of you little finger. Using a 6cm cutter cut out the welsh cakes. Re-roll any left over bits to cut more.
  5. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.
  6. Cook the Welsh cakes in batches, for roughly 3 minutes each side or until golden brown and cooked through.
  7. Sprinkle with caster sugar or cinnamon and serve. Cakes will stay fresh in a tin for 1 week.
  8. Enjoy!

Notes

Tips

The cakes will keep cooking a little once off the griddle so try not to over cook them. Cakes can be eaten warm or cold. Why not try using other variations like white/milk chocolate chips or other dried fruit. For a more traditional welsh cake substitute 50g of butter for 50g of lard.

http://lifewithleisha.co.uk/all-butter-welsh-cakes/

Tips

  • The cakes will keep cooking a little once off the griddle so try not to over cook them. Cakes can be eaten warm or cold.
  • Why not try using other variations like white/milk chocolate chips or other dried fruit.
  • For a more traditional welsh cake substitute 50g of butter for 50g of lard.

 

These bring back for many fond memories from my childhood, saturday afternoons at my grandparents house, nan cooking and bumper (grandfather) out the back gardening, if you decide to make these send me a link in the comment box.

x

Leisha
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