Traditional Buttery Griddled Welsh Cakes
Deliciously buttery Welsh cakes, griddled to golden perfection, featuring currants and a hint of nutmeg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Griddling
- Cuisine: Welsh
- Diet: Vegetarian
Ingredients
Scale
- 225 g plain flour
- 1 teaspoon baking powder
- Pinch salt
- Pinch ground nutmeg
- 50 g caster sugar
- 75 g unsalted butter
- 50 g currants
- 1 large egg
- 3 tablespoons milk
- Butter for greasing the griddle
Instructions
- Sieve the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
- Rub the unsalted butter into the dry mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar and currants until evenly distributed.
- Beat the egg with the milk in a separate bowl.
- Pour this mixture into the dry ingredients and create a rich, moist dough.
- Mix gently to form a soft dough, adding extra milk if too dry.
- Roll out the dough on a lightly floured surface to about 5 mm thickness.
- Cut out rounds using a 6 cm cutter.
- Heat a griddle or frying pan over medium heat and grease it with butter.
- Cook the Welsh cakes for 3 minutes on each side until golden brown.
- Transfer to a wire rack and dust with caster sugar while still warm.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 4g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg