Welsh Cakes

Submitted by Diana Adcock

"My Mother-in-Law makes these every weekend. I love them warm with jam."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 8-10 cakes

ingredients

• 1 cup butter
• 3⁄4 cup sugar
• 2 1⁄2 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 egg
• 1⁄2 cup milk
• 1 cup currants, washed and drained

directions

1. Mix together dry ingredients.
2. Cut in cold butter.
3. Mix egg and milk together and slowly add to dry ingredients.
4. Turn onto a floured board and roll 1/4 inch thick.
5. Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.

Reviews

[sunny_day]

These were easy to make biscuits that satisfied the snack attack. I have also baked these welsh cakes as opposed to making them in the electric frying pan. I let them bake for about 10-12 minutes on a cookie sheet @ 365°. They turned out more light and fluffy. My husband preferred them in this way. As well, I used raisins as opposed to currants. Yummy!

 

[Jangomango]

Delicious and easy. Great proportions. Made them in a food processor using the pulse button and stopped the mixing just before it all clumped together. Then rolled it out. Dough made way more than 12 though. Maybe I just have a smaller cutter, but I got 20 of these little beauties.

 

[KristinB]

My grandma & mom have made these all my life!!! They are one of my favorite things! They're great when you want some baking & it's too hot to use the oven. My uncle can eat dozens at one sitting!! Thanks for sharing!!

 

[Baby Kato]

These are wonderful Diana. Tender and delicious. I don't have a grill, so I pan fried them. The first ones, got all brown and crunchy, they were incredible. The second batch were lighter in color, tender and just as good. We ate some plain and some with homemade freezer jam. Thank you for sharing a recipe that we will enjoy often. Kudos to you for making it into my favorites cookbook for 2017. Made for QC4 - Wales.

 

[NorthwestGal]

These were fabulous. I made the recipe exactly as written (I made no adjustments in the ingredients), but I think I rolled mine a little too thin, because they cooked too fast. But they were still wonderful. The dough is so soft, it's not dense like so many other similar dough recipes I've worked with. I made ours for breakfast, so I served them hot out of the pan with some butter and apricot preserves. They were so good and a great start to our day. Thanks, Diana. Made for Culinary Quest 2017 (Wales).