Traditionally, Welsh Cakes are chock full of currants and sprinkled with white cane sugar. I recently posted a recipe for Chocolate and Ginger Welsh Cakes. But I wanted to post this recipe for the Traditional version, in case anyone wants to try it the way they have always been made in Wales.
Traditional Welsh Cakes with Currants
- 250 grams unbleached white flour
- 120 grams butter, cold and diced
- 1 tsp baking powder
- 70 grams currants
- 55 grams sugar
- 1 egg
- 1-2 tbsp milk
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cinnamon
Stir together the dry ingredients: flour, baking powder, spices
Add the butter and rub into the flour mixture until the mixture resembles coarse breadcrumbs
Stir in sugar and currants.
Mix in the egg.
Add milk until a nice soft dough is formed.
Roll out on a tabletop sprinkled with flour.
Cut out welsh cakes with any round shape approximately 7.5 to 8 cm in diameter. I used a drinking glass.
Heat a skillet on the stovetop on medium heat. Add a very tiny amount of butter.
Place a few welsh cakes in pan, with some space surrounding each one. Do not overfill skillet. You need room to flip them over.
When the underside is a nice golden colour, flip over and cook the other side.
Remove from skillet when both sides are done.
Let cool on a baking rack.
Sprinkle with sugar. You can do this either in the pan while the second side is cooking, or while they are on the baking rack. Either will work fine
Serve warm or room temperature.
If you want to freeze some welsh cakes for later, you can either freeze some cooked welsh cakes in a ziplock bag. Or you can cut them out and freeze the uncooked cakes. To do this, cut out the welsh cakes, place them on parchment paper on a tray and freeze until firm. Then place them in a ziplock bag or plastic container, layered with parchment paper in between. To cook, simply defrost the cakes and then cook following the instructions above.