Soft Welsh cakes

    Soft Welsh cakes

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    About this recipe: We attended a fair in Wales and the ladies of the local church were selling these cakes. We asked for the recipe and they graciously shared it with us.

    Serves: 24 

    • 500g (1 1/4 lb) plain flour
    • 2 dessertspoons baking powder
    • 1/2 teaspoon salt
    • 75g (3 oz) butter, softened
    • 75g (3 oz) lard
    • 300g (11 oz) caster sugar
    • 350g (12 oz) sultanas or currants
    • 4 eggs
    • 100ml (4 fl oz) milk

    Prep:2hr  ›  Cook:8min  ›  Ready in:2hr8min 

    1. Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or sultanas. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry. Chill dough 1 to 2 hours.
    2. Roll the dough to 5mm on floured surface and cut with a cutter into 7cm rounds. Bake the cakes on a greased griddle, bakestone or frying pan over low heat until golden brown. Cool and sprinkle with sugar.
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