Welsh Cakes

Welsh Cakes are a traditional baked good from Wales and have been popular in Wales since the 1800s.

Yields about 12 cakes

Preparation: 10 minutes

Cooking time: 4–5 minutes per side

• 220 g all-purpose flour
• 2 tsp baking powder (about 8 g)
• ½ tsp salt (about 3 g)
• 110 g butter
• 55 g sugar
• 50–75 g raisins
• 2 eggs
• Some extra sugar for sprinkling over the finished cakes

In a bowl, mix the flour, baking powder, and salt.

Add the butter and rub it into the flour with your fingertips until the mixture resembles fine crumbs.

Stir in the sugar and raisins.

Add the eggs and mix together to form a dough. The dough should just come together. If it is too sticky, add a little extra flour.

Dust a work surface with a little flour and roll out the dough to about 6 mm thick.

Use a round cutter about 6 cm in diameter. Gather the scraps of dough, roll them out again, and cut out more cakes.

Heat a frying pan or griddle over medium heat. Cook the Welsh Cakes for about 4–5 minutes on each side, until they are golden and cooked through.

Keep a close eye on the heat. They should be cooked through in the center but still a little soft and springy when you gently press on them. Too high heat can cause them to darken on the outside before they are done inside.

Place the cakes on a plate or rack and sprinkle with a little sugar while they are still warm.

Welsh Cakes taste best warm, preferably with a nice cup of tea.