Wonderful Welsh cakes

Last week we went to Wales….you know, I don’t know why they do Wels­h cakes in the shops because they are really nothing like Welsh cakes.  Anyway, on with the story, my Mum drove my brother and I up to Wales for a week to see some old friends, who live near Cardigan.  My mum’s friend is very good at cooking and has her own blog.  She suggested making Welsh cakes but we didn’t have time to make them before we left (too busy walking in the rain and swimming in the sea).  They are so easy and quick to make and, if you do them right (our second attempt) are delicious! We burnt the first couple and they were still raw in the middle because we had the temperature up to high.

IMG_4712  We had the rest of them with a cup of tea, jam and butter. Although the proper way to do them is to sprinkle a bit of sugar on the top. This recipe is based on a Paul Hollywood idea.

265g plain flour

1  1/2 tsp baking powder

1/2  tsp ground mixed spice

130g unsalted butter, diced

90g caster sugar

75g raisins

1 large egg, lightly beaten

1-2 tbsp milk

Equipment

a griddle

pastry cutters

large bowl

IMG_4713 IMG_4714

Sift the flour, baking powder and mixed spice into the large bowl and rub the diced butter and flour together until it becomes similar to breadcrumbs.  Then add the sugar and raisins and mix before adding the egg and some of the milk until it becomes doughy. Warning: don’t put too much milk in because it will become too sticky.  Now roll it until it’s quite thick.  Cut the shapes using a circular pastry cutter.  Cook them for three mins at least on low heat until golden brown on one side, then turn over and do exactly the same on the other side.  Serve with a bit of sugar sprinkled on top or jam and butter

IMG_4718

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8 thoughts on “Wonderful Welsh cakes

  1. They look very yummy! Sorry I missed them! I’ll share my mum’s recipe with you if you come and make them with me! We can them compare them with Paul’s! X

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  2. They look great, Issy! Do you think they would still be called Welsh cakes if I made them without the raisins (I don’t like raisins!)? And if the person making them is Scottish…?

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