Welsh Cakes Recipe


When it came to thinking what Recipe to include this week it really was an easy choice. It is St David’s Day on 1st March so what better food to make than Welsh Cakes.

Welsh Cakes are buttery, crumbly teatime treats loaded with currants and laced with sweet spices, and they can be served hot or cold.

There are two keys to great Welsh Cakes. Firstly is keeping the dough on the dry side - it should be very easy to roll and not at all sticky. Secondly is frying them on very low heat, otherwise, they burn easily.



To make 3-4 dozen

* 4 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 1/2 tsp salt
* 2 tsp baking powder
* 1/4 tsp mace, ground
* 1 tsp cinnamon, ground
* 1 1/2 cups currants
* 1/2 cup butter
* 4 tbsp shortening
* 4 eggs, lightly beaten enough milk to bring the mixture together (4-5 tbsp)
* Butter and oil for frying



1. Mix together all of the dry ingredients and spices in a large bowl.
2. Rub the butter and shortening into the flour mixture with your fingers until it looks sandy. Toss in the currants and combine. Add all of the eggs at once and mix with your hands until well blended. Add milk, one tablespoon at a time, until the mixture just comes together into a pie dough sort of consistency. The dough shouldn’t be sticky.
3. Melt some butter in a little bit of vegetable oil over low heat. If you have a cast iron pan, now’s the time to break it out.
4. On a lightly floured surface, roll out dough to 1/4-inch. Punch rounds using a 2-inch round cutter.
5. Fry the rounds on low heat until golden brown on both sides. Add more butter and oil to the pan as needed.
6. Remove to a wire rack. Immediately sprinkle with granulated sugar.


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