Welshcakes

Welshcakes

With a soft yet crumbly texture and fruity, subtly spiced flavour, Welshcakes are a true taste of tradition. This recipe dates from the mid-19th century, when coal miners in South Wales took them to work as a pocket sized treat – and they’re still popular in the region today.

By , 21 September 2015

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Welshcakes
  • 50 Mins

  • Serves: 30

  • Price: 4p per serving

Nutritional Info
Each 20g serving contains
  • Energy

    322KJ

    77KCAL

    4%
  • Fat

    3.8g

    high

    5%
  • Saturates

    2.2g

    high

    11%
  • Sugars

    4.2g

    med

    5%
  • Salt

    0.18g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1610kJ/385kcal.
Ingredients
  • 225g self-raising flour
  • 1/2 level tsp mixed spice
  • Pinch of salt
  • 115g chilled butter, cubed
  • 75g caster sugar
  • 75g sultanas (or currants)
  • 1 medium egg
  • 2 tbsp milk
Method
  • Sift the flour, mixed spice and salt into a large bowl. Rub the cubed butter into the flour mixture until it looks like breadcrumbs.

  • Stir in the sugar and fruit. Lightly beat the egg then mix it and the milk into the flour mixture to make a soft but not sticky dough.

  • On a floured surface, roll out the dough to 5-6mm thick, then cut into 6cm rounds. Repeat until all the dough has been used.

  • Use a little butter to lightly grease a cast-iron bakestone or a heavy-bottomed frying pan. Warm on a low heat. Cook the rounds in batches for 3 minutes on each side, or until golden brown. You may need to re-grease the pan between batches. Finish with a sprinkling of caster sugar (optional). Serve warm or cold.