Food: How To Make Welsh Cakes

On a perfect day there will be some freshly baked treats to greet the children when they come home from school.  The reality is on most days I’ve been too busy to bake and, well, there is always a piece fruit to fill those hungry tummies. However on the days when an apple just won’t do, one of our favourite afternoon treats are these little Welsh cakes. A traditional snack in Wales, these warm buttery little cakes have the beauty of being cooked in a frypan. No waiting around for the oven to get hot.

Made with pantry staples, quick to mix and even quicker to cook, these little treats can be whipped up while the kettle boils.  And they are so easy you could even get the children to help while you have a cup of tea after your busy day.  Afternoon snack and activity all rolled into one? That sounds like a perfect day!

Welsh Cakes

Makes about 18 cakes

225g self raising flour
110g butter, diced
75g caster sugar, plus extra for dusting
75g currants or sultanas, or a mixture of both
1 teaspoon cinnamon
a pinch of salt
1 egg, beaten
grated zest of half a lemon
a little milk, if needed
a little extra butter for greasing

Sift the flour, salt and cinnamon into a bowl and add the diced butter.
Rub with your finger tips until the mixture resembles bread crumbs. It doesn’t have to be perfect.
Mix in the sugar, currants, lemon zest and beaten egg and stir to form a dough, add a splash of milk if too dry.  Try not to work it too much or your cakes will be tough.
On a lightly floured surface, roll out the dough to a thickness of about 1.5cm.
Cut into rounds with a 6 or 7cm plain cutter.
Warm a heavy based frypan over a medium to low heat.
With a piece of kitchen paper, wipe some extra butter over the frypan until lightly coated.
Cook each cake for about 4 minutes each side or until golden brown – check them often to make sure do not burn.
Sprinkle with caster sugar and serve straight away, traditionally with a pot of tea. Or you can split them like a scone and top with whipped cream and jam to be fancy.

Apparently they keep in an air tight container for up to 4 four days, but honestly, they’ve never lasted long enough to test that theory.

Michelle ditched the bright lights of Sydney for the Tasmanian countryside looking for a simple life with love, chooks and plenty of cake… Find her at Hugo and Elsa, her lovely blog.