Rebecca’s Welsh Cakes with a Subtle Scottish Twist
I love the idea of a Celtic combination.
This recipe from Rebecca in Scotland includes unsalted Scottish butter. Her family loves this version, and with the added seal of approval from a Welsh friend who is a former chef, I know they’re going to be delicious!
Ingredients for Rebecca’s Welsh Cakes
- 350g (12oz) self-raising flour
- 2 level tsp baking powder
- 175g (6oz) butter
- 115g (4½oz) caster sugar
- 100g (4oz) currants
- 1 level tsp ground mixed spice
- 1 large egg
- About 2 tbsp milk
- Caster sugar, for sprinkling
Method
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Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.
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Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and spice.
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Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary.
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Roll out the dough onto a lightly floured work surface to a thickness of 5mm (¼in) then cut into rounds with a 7.5cm (3in) plain round cutter.
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Cook the dough rounds on the hot griddle on a low heat for about 3 minutes on each side until golden brown (don’t cook them too fast, otherwise the centres will not be fully cooked).
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Cool on a wire rack then sprinkle with caster sugar.
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Best eaten on the day of making, served buttered.
This recipe was kindly donated by Rebecca Hislop – Teacher (retired) and Cat Slave!
