Description
Recreate a classic Victorian-era treat with this precise method for traditional Welsh cakes. These delightful griddle-baked sweets offer a unique texture—tender like a scone yet sturdy like a biscuit—perfectly spiced and studded with plump, rehydrated raisins.
Ingredients
- 150g all-purpose flour
- 10g baking powder
- 50g chilled butter, cubed
- 60g raisins
- 50g caster sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 2 tbsp milk
Instructions
- Place raisins in a bowl of hot water for 10 minutes to rehydrate, then drain and pat thoroughly dry with a clean cloth.
- In a large mixing bowl, combine the flour, baking powder, sugar, salt, and cinnamon.
- Rub the chilled butter into the dry mixture using your fingertips until it reaches the consistency of fine breadcrumbs.
- Stir in the prepared raisins, then whisk the egg and milk together and add to the bowl, mixing until a cohesive dough forms.
- On a lightly floured surface, roll the dough to a thickness of 5mm and stamp out rounds using a 6cm or 7cm fluted cutter.
- Heat a heavy-based frying pan or bakestone over medium heat with a little butter, then cook the cakes for 3 to 5 minutes per side until golden brown and cooked through.
Notes
To ensure a consistent bake, avoid overcrowding the pan and periodically check the surface temperature; if the cakes are browning too quickly while remaining raw inside, reduce the heat to maintain a steady, gentle cook. For the shortest, most tender crumb, handle the dough as little as possible once the liquid is added to prevent over-developing the gluten.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Snack
- Method: Stovetop
- Cuisine: Welsh