Traditional Clydach Vale Welsh cakes

    23 min

    Hi, this recipe was given to me by a neighbour. Cooked on a hot baking stone. If you don't have a baking stone use a heavy based frying pan instead.


    27 people made this

    Makes: 45 Welsh cakes

    • 450g (1 lb) self raising flour
    • 200g (7 oz) hard butter or margarine
    • 115g (4 oz) caster sugar
    • 170g (6 oz) sultanas
    • 2 medium eggs

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Place the flour, butter or marg and sugar in to a bowl, rub together until mixture resembles fine breadcrumbs. Add the sultanas and eggs and mix it all together.
    2. Turn the mixture out onto a lightly floured work surface and with a rolling pin, roll out until 6mm (1/4 in) thick. Then cut into cakes using a biscuit cutter.
    3. Lightly grease the bake stone and place over a medium-high heat, allow to get hot. Arrange the welsh cakes over the bake stone and cook until golden on both sides, about 6 to 8 minutes. Eat when still warm. Mmm delicious.

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