Mini Welsh Cakes



140 g plain flour, extra for dusting,

50 g chilled unsalted butter cut into small pieces,

45 g caster sugar,

1 large egg,

25 g currants,

1/4 tsp baking powder,

1/4 tsp mixed spice,

1 small pinch salt


For frying:

Butter or lard


1- Add the flour, caster sugar, mixed spice, baking powder and a small pinch of salt into a bowl. Stir together with a wooden spoon then with your fingers, rub in the butter until a crumbly fine texture is created. Mix in the currants.

2- Next add the egg and work into the mixture until you have soft dough. Tip the dough out upon a floured surface. Dust a little flour over the top then roll out until about 6-7mm deep.

3- Cut out circles using a small cutter, around 6cm wide. Re-roll any trimmings, and make more. Grease an iron skillet or heavy frying pan with butter, or you can use lard, and place over a medium-low heat. Cook the cakes in batches, for about 2-3 mins each side, until golden brown, slightly crisp and cooked through.

4- They are amazing served warm with butter, a dollop of jam, or simply sprinkled with a little caster sugar as I've done. Store the cakes in a tin, they should keep for a few days but they probably won't be around that long! Enjoy. :)

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