Olives-welshcakes

Olive’s Welshcakes

Soft and buttery, this is the only Welshcake recipe you need

By , 21 December 2018

(9 votes)

Olive’s Welshcakes
  • 30 Mins

  • Serves: 30

  • Price: 9p per serving

Nutritional Info
Each 23g serving contains
  • Energy

    623KJ

    149KCAL

    7%
  • Fat

    6.7g

    high

    10%
  • Saturates

    3.9g

    high

    20%
  • Sugars

    9.0g

    high

    10%
  • Salt

    0.28g

    med

    5%
of your reference intake.
Typical energy values per 100g: 2707kJ/647kcal.
Ingredients
  • 225g butter
  • 450g self-raising flour, plus extra for dusting
  • 170g caster sugar
  • 170g currants
  • ½tsp mixed spice
  • 3 eggs, beaten
  • 1-2tbsp semi-skimmed milk
Method
  • Rub the butter into the flour until it looks like breadcrumbs.

  • Reserve 1tbsp of the caster sugar, then add the rest to the mixture along with the currants and mixed spice.

  • Stir in the eggs, adding the milk if the dough is too stiff. Roll out on a flour-dusted surface to about 5mm thick, then cut into 6cm rounds.

  • Preheat a griddle or large, heavy-based frying pan over a low heat.

  • Cook the Welshcakes in batches for 3-4 mins on each side, until well risen and golden brown.

  • Serve the Welshcakes warm, sprinkled with the reserved caster sugar.