There are countless variations of Welsh Cakes, some sweeter and some more savory and bread-like. This version is almost like a cross between a pancake and a sugar cookie. Every Welsh family seems to have their own favorite recipe, and most sprinkle sugar or cinnamon or top for an added sweet touch. But you can also serve them with butter and jam, if you prefer.
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3 cupsall-purpose flour
1 cupgranulated sugar
2 tspbaking powder
3/4 tspsalt (or use only 1/4 tsp salt if you use salted butter)
1/2 tspground nutmeg
1 cupunsalted butter, cold and cut into small chunks)
3/4 cupraisins, currants or chopped dried apricots
1 smalllemon, zested
2 largeeggs, beaten with enough milk to yield 3/4 cup liquid
1/2 cupcinnamon/sugar mix (for dusting on top of cakes)
How to Make Welsh Cakes
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. Work in the butter until the mixture is fairly evenly crumbly (a few small chunks of butter can remain).
- Mix in the currants and lemon zest. Add the milky egg mixture, and mix until the dough is moistened.
- Divide dough in half. Shape each half into a thick (4" to 5") disc. Cover the discs with plastic, and refrigerate about 45 minutes.
- Working with one disc at a time, turn dough onto a well-floured surface (leaving the other half in the fridge until ready to work with it). Roll the soft dough into a 9 1/2" circle about 1/4" thick. Occasionally lift dough and flour underneath it as you roll the disc, to keep it from sticking to the surface.
- Use a 2 1/2" or 3 1/2" biscuit or cookie cutter to cut the dough into circles. Gather and re-roll dough scraps, rolling and cutting until you've used all the dough. Repeat with second disc.
- Heat an ungreased skillet over medium-low heat (or electric fryer set 325°F). Fry the cakes for about 2 1/2 minutes on each side, or until golden brown and cooked through. (It's best to fry one sample cake first, to be sure the pan temperature is correct.) Transfer cooked cakes to a rack to cool.
- Dust finished cakes with a light dusting of the cinnamon-sugar mixture, or split them in half horizontally and spread with butter or jam.