Margaret Roberts; 68, from Liverpool
My grandparents were Welsh. There was always a tin of these little cakes in the house for when we had a cup of tea/coffee. Even now when I visit cousins in Wales, the Welsh cakes automatically appear on the table.
Welsh cakes are not really cakes, or scones or biscuits they are something in be- tween all of those things, usually buttered but sometimes eaten with cheese.
Difficulty Level I
How much does it take to prepare it?
15 Minutes to weigh out the ingredients and mix together.
How much does it take to cook it?
Depends on how many you cook at the same time, probably about half an hour.
Cooking utensils What are the necessary tools for cooking the dish?
Bowl for mixing, scales, round Cutter no bigger than 2”, griddle or very, very heavy frying pan, round bladed knife for lifting and turning the Welsh cakes on the griddle.
People For how many people?
This quantity will make 12 to 15 Welsh Cakes.
Ingredients List of ingredients with quantity.
8oz self raising flour, pinch salt, 4oz margarine, 2oz sugar, 2oz currants or raisins, 1 medium egg, 1 tablespoons milk.
Mix flour and salt, rub in margarine and stir in sugar and raisins. Mix to fairly stiff dough with the egg and milk. Roll out about 1/4 in thickness (5mm) and cut using a round cutter, re roll the trimmings until all the mixture is used. Try not to re roll the mixture too many times as this can make the mixture very dry. Cook on a moderately hot greased griddle for about 3 minutes on each side. I always use butter to grease the griddle.
Getting the griddle to the right temperature is the hardest part of making Welsh Cakes. Start at the very lowest setting and test with a small piece of the mixture before putting any Welsh cakes onto the griddle. Too hot and they burn very easily.
Practical tips and secrets Any secret to make the recipe tastier?
Using butter makes it a very rich dish, but don’t be tempted to use margarine or oil, it does not work. However, I have made Welsh Cakes with Dove Gluten Free flour and they are just as nice and ok for people with celiac disease.
This project has been funded with support from the European
Commission.This publication reflects the views only of the author, and
the Commission cannot be held responsible for any use which may be made
of the information contained therein.