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Welsh Cakes

Introduction & method

At the risk of upsetting the good people of Wales, imagine a scone, not baked in the oven, but cooked on a hot stone or griddle plate. That's a Welsh cake, also known as a griddle cake. Amazingly quick and easy to make, and delicious with a nice cup of tea.

Welsh Cakes Recipe

Make the Dough

Cut the butter into small pieces and rub it into the flour with your fingertips - you should end up with something like breadcrumbs. Mix in the sultanas and the sugar. Add one egg and stir it in until fully incorporated. If the mixture doesn't hold together, stir in the second egg. That should give you a firm dough.

Make the Cakes

Sprinkle flour on your worktop and rolling pin, and roll out the dough into a sheet about 6mm (quarter inch) thick. Using a cookie cutter (traditionally circular, but you can do any shape you like), cut as many cakes as you can. Squidge together any excess dough, re-roll and cut a few more cakes until all the dough is used.

Cook the Cakes

Spread a little butter on a griddle plate or frying pan on medium-low heat. Cook for 3-4 minutes per side, depending on the thickness of the dough. The aim is to get the outsides golden-brown and the centres cooked. If they are browning too fast, turn down the heat. To check that they are done, gently press the centre of a cake - it should spring back.

Place on a wire rack, sift caster sugar over them and wait for them to cool.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Welsh Cakes on YouTube.


Ingredients & Info

 250 grams self-raising flour
 110 grams butter
 50 grams caster sugar
 a handful of sultanas
 2 eggs


A bit of caster sugar to sprinkle at the end.

US Customary/Imperial

Makes 12 -15
Prep time: 10 minutes.
Cooking time: 8 minutes.
Total time: 18 minutes.