225g of self-raising flour and a little extra for dusting
110g of chilled welsh salted butter
85g of caster sugar
1 free range egg
Handful of sultanas
Milk if required
Cube the butter and sieve the flour into a large mixing bowl. Add the cubed butter to the bowl and rub into the flour until it forms a breadcrumb consistency.
Next add the sugar and sultanas. Beat the egg and add to the mix. Combine all the ingredients to form a dough. Add milk here if required.
Carefully roll out the dough until it is approximately 5mm thick.
Cut into rounds using a 7.5cm fluted cutter.
You’ll need a cast iron griddle pan or bakestone for this step. Rub it with butter, wiping away the excess. Allow it to heat over the stove. Once hot, place the Welsh cakes on the griddle and cook until brown, approximately 2-3 minutes on each side.
Once cooked, remove form the pan and dust with caster sugar while the cakes are still warm.
Enjoy!
Don’t forget to share your recipe attempts with us on Facebook: @twinriverswales
Thank you for joining our mailing list.
We will get back to you as soon as possible.
Oops, there was an error adding you to the list.
Please try again later.