Welsh cakes

one of my all time favourites, adapted from my Nana's recipe

I grew up making these after school with my Nana and brother. They hold such special memories and are one of my favourite comfort foods. The process of baking them on a traditional bake stone is just magical, but a regular frying pan works well too. They’re not a cake, not a cookie, not a biscuit or a scone.. somewhere in the middle of them all. I hope you enjoy!

You’ll need:

1 3/4 cups flour

1/2 cup butter

1/2 cup cane sugar

1/2 cup currents / raisins

2 pasture raised eggs

2.5 tsp baking powder

1 tsp allspice

splash of milk

1. Sift flour into the bowl, cut the butter up into smaller pieces and rub both together
2. Mix in the raisins, sugar, allspice and baking powder
3. Make a well in the middle of the ingredients and crack the egg into it. Mix the egg into the dough, working outwards from the middle until you need to bring it together with your hands
4. If the dough is too dry, add a splash of milk, if it’s too wet, add a touch more flour
5. Roll the dough out on a floured surface until its around 1/2 inch thick and cut with a cookie cutter or top of a glass if you don’t have a cutter on hand
6. Set the pan on a low-medium heat, wait while it heats up fully. Add a little butter to grease the pan and place one cake in to see how long it takes to cook. You’re looking for a golden brown on the outside, a little fluffy to the touch and no dough should come out of the middle if you lightly press the top of the cake. Once this one is done, go ahead and add in the other cakes in batches until they’re all done. The trick when cooking is to stay glued to the pan and flip often to make sure they cook evenly and don’t burn, and keep adjusting the heat as you need
7. Once they’re all done, place on a pretty plate and sprinkle with sugar, make a cup of tea and enjoy!

*recipe makes around 20 cakes*

emsmth

A post shared by @emsmth

I hope you enjoy!

Love,

Em xx