Being Welsh myself I have often enjoyed this confusing cookie/cake/pancake hybrid snack. I remember enjoying Welsh Cakes with my family in Wales and when they do make a reappearance on the kitchen table in France I am taken back to my childhood. If sweet and sugary isn’t your style, then maybe Welsh Cakes aren’t for you. However, with minimal ingredients this scrumptious recipe is deceptively easy to prepare and make and I, being rather far from the “World’s #1 Baker”, managed this successfully.
-225g (8oz) of self-raising flour (blé de gateaux)
-110g (4oz) of salted butter
-1 egg
-A handful of raisins (or however many you want)
-Milk (optional)
-85g (3oz) of caster sugar (Sucre en poudre)
-Some extra butter to grease the baking tray
Get a medium sized bowl and sieve the flour into it Sieve the flour into a medium-sized bowl.
Rub the butter and flour together until it resembles breadcrumbs.
Add the sugar, raisins and then the egg.
Combine the ingredients together to form a smooth dough (add a splash of milk if the dough is too crumbly or a little flour if too sticky).
Roll the dough out to 5mm thickness of a floured surface. Next, cut into shapes of your preference (traditionally a circle).
Traditionally, a griddle pan was used, but a frying pan works well greased with a little butter.
Place the Welsh Cakes in the pan. Cook on both sides for a few minutes until light brown in colour.
Whilst still warm, sprinkle with caster sugar.
Serve with any favourite accompaniment – e.g. jam, cream or dried fruit. Enjoy!
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Eleanor Robson