Welsh Cakes

Welsh Cakes

St David’s Day, is the perfect time to get a fresh batch of Welsh Cakes baking away in the kitchen. Of course, it’s not just a St David’s Day pleasure but also a beautiful treat for tea time or an afternoon cup of tea.

Depending on where you live in Wales Welsh cakes are also known as griddle cakes or bakestones because they are traditionally cooked on a bakestone.

It’s all nice and easy and shouldn’t take too long to produce a batch of gorgeous welsh cakes.

  • 225g of self-raising flour (or 225g plain flour and 1 tsp baking powder)
  • 1 pinch of salt
  • 100g of butter, or margarine, plus extra for cooking
  • 50g of caster sugar, plus extra for sprinkling
  • 50g of currants
  • 1 egg, beaten with 3 tbsp milk

Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well

Pour the egg mixture in and mix until you have a stiff dough

Roll the dough out on a lightly floured surface until 5mm (1/4 inch) thickness and press out some circles with a pastry cutter.

Heat the griddle over a medium heat until hot and grease with a small knob of butter – the baking griddle should be greased well, and then heated

If you haven’t got a griddle, a cast iron frying pan will work just as well. cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly

Serve while still warm and sprinkled with a little extra caster sugar

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Baeufort Raglan

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