Welsh cakes are a traditional Welsh treat with a unique taste and texture. They are often served warm with a dusting of icing sugar or smear of butter. Whilst you can purchase them in the supermarket, nothing compares to a homemade one, and the recipe is super simple to follow.
However, I always swap one ingredient for a better one to lift the Welsh cake and make it even tastier, although this is just personal preference. They require just a few ingredients and cook in under 10 minutes.
Ingredients:
110g margarine
220g self-raising flour
55g caster sugar
One teaspoon of cinnamon
One free-range medium egg
One to two handfuls of sultanas/or currants
Method:
Welsh cakes often include mixed spice as an ingredient, which offers a unique flavour boost.
However, mixed spice is slightly too aromatic in this recipe, so I always opt for cinnamon instead. Cinnamon is a single spice which offers a warm and sweet flavour profile, which works so much better in Welsh cakes, in my opinion.
Method
Start by rubbing the margarine and self-raising flour together until you reach a breadcrumb-like consistency. Then, add the caster sugar and cinnamon before combining again and adding the egg.
Mix the egg in until combined before working the sultanas into the mixture. It should be slightly sticky.
Roll the dough out onto a floured worktop to around 1cm thick and take a 5cm cutter and cut out as many rounds as possible. Then grease a griddle or frying pan and cook the Welsh cakes on each side for four to five minutes.
Once removed, sprinkle with caster sugar or cinnamon sugar and enjoy warm with some butter.