Traditional Buttery Griddled Welsh Cakes
Delicious and tender Welsh cakes with a rich buttery flavor, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 cakes 1x
- Category: Dessert
- Method: Griddling
- Cuisine: Welsh
- Diet: Vegetarian
Ingredients
Scale
- 225 g plain flour
- 1 teaspoon baking powder
- Pinch salt
- Pinch ground nutmeg
- 50 g caster sugar
- 75 g unsalted butter
- 50 g currants
- 1 large egg
- 3 tablespoons milk
- Butter for greasing the griddle
Instructions
- Sieve the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
- Rub the unsalted butter into the dry mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar and currants until evenly distributed.
- Beat the egg with the milk in a separate bowl until combined.
- Pour the egg mixture into the dry ingredients and mix gently to form a soft dough.
- Roll out the dough on a lightly floured surface to about 5 mm thickness.
- Cut out rounds using a 6 cm cutter and place them on a tray.
- Heat a griddle or frying pan over medium heat and lightly grease with butter.
- Cook the Welsh cakes for 3 minutes on each side until golden brown.
- Transfer the cakes to a wire rack and dust them with caster sugar while still warm.
Notes
Store leftover Welsh cakes in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 cake
- Calories: 160
- Sugar: 3g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg