Welsh Cakes
These delicious Welsh cakes also know as griddle scones or bakestones are light and buttery on the inside and crisp on the outside. A delightful teatime treat or snack.
Servings: 18 cakes
Equipment
- Rolling Pin
- 7.5cm (3in) round cutter
- flat griddle or heavy based frying pan
Ingredients
- 225 g (8oz) plain flour
- 1 teaspoon baking powder
- ¼ teaspoon mixed spice
- 125 g (4oz) butter diced
- 50 g (2oz)sultanas
- 50 g (2oz)golden caster sugar plus extra for dusting
- 1 large egg yolk
- 2 tablespoon milk
- oil or butter for greasing
Instructions
- Sift 225g (8oz) plain flour, 1 teaspoon baking powder and ¼ teaspoon mixed spice into a mixing bowl. Add 125g (4oz) diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the 50g (2oz) sultanas and 50g (2oz) sugar. Make a well in the centre and add the egg yolk and 2 tablespoon milk and mix together to form a soft dough.
- Lightly knead then roll out on a lightly floured surface to 1cm (½in) thick.
- Cut out the cakes using a 7.5cm (3in) cookie cutter. Re-rolling the trimmings as required.
- Gently heat a heavy-based griddle pan or heavy-based frying pan and lightly grease with a little oil or butter.
- Cook the cakes for 3 to 4 minutes each side until lightly golden. Transfer to a wire rack to cool slightly. Serve warm sprinkled with caster sugar.
Video
Notes
Cook's Tps
- Take care not to overwork the dough. You want to just lightly need until the mixture comes together to form a soft dough.
- “Baking” them can be a little tricky as you will need to get the pan heat just right so that you do not burn the outsides. Aim for a medium-low heat under the pan.
- Use a flat cast iron griddle pan or a heavy based frying pan that distributes heat well. Cheap lightweight pans will likely burn the cakes.
- In an airtight container for up to 4 days.
- Freeze cooked or raw for up to 4 months