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Welsh cakes

Did you know that Welshcakes are the best sellers amongst all the cakes sold in Harrods.  Welshcakes are cooked on a bakestone or griddle.  This form of cooking has been common practice throughout Wales for centuries.  The art of a good Welshcake is to cook them quickly on both sides so that they stay moist in the centre. The Welsh tea has become popular in Wales where these cakes are served like scones with jam and whipped cream!

Makes 15-18 cakes
225g/8oz self –raising flour
1 tsp mixed spice
110g/4 oz Pembrokeshire butter
75g/3 oz caster sugar
75g/3 oz mixed currants and sultanas
1 large local egg, beaten
Zest of half a lemon
• Sieve the flour and spice into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs
• Add the sugar, lemon rind and dried fruit
• Pour in the beaten egg and stir to make a firm dough
• On a floured board, roll or press the dough to 5m/1/4 inch thick and cut into circles with a 4-5 cm/11/2 -2 inch cutter
• Bake the cakes on a medium hot griddle , turning once until golden brown on both sides but still soft in the middle
• Dust with castor sugar while still hot
If you don’t own a griddle you can use a heavy based frying pan that has been lightly buttered.
These cakes keep for up to 10 days and freeze well

© Ffres, in association with South West Wales Tourism Partnership and Welsh Government

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