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Welsh Cakes
These traditional small cakes from Wales take minutes to prepare and
cook, and you don’t even have to remember to preheat the oven.
Method
1 Sift the flour, baking powder, and salt
into a large bowl. Rub the butter into
the flour until the mixture resembles fine
bread crumbs. Mix in the sugar and the
golden raisins. Pour in the egg.
2 Mix the ingredients together, bringing
the mixture into a ball using your hands.
This should be firm enough to roll out, but
if it seems too stiff you can add a little milk.
3 On a floured work surface, gently roll
out the dough to about
1
⁄ 4 in (5mm) thick,
and cut disks out of the dough, using the
pastry cutter. Heat a large, heavy-bottomed
frying pan, cast iron skillet, or flat grill pan
over medium-low heat.
4 Cook the cakes, in batches, in a little
melted butter for 2–3 minutes each side,
until they puff up, are golden brown, and
are cooked through. While still warm, dust
the cakes with a little sugar before serving.
(Note that Welsh cakes are best eaten
immediately. If you freeze them, be sure to
reheat in the oven after defrosting.)
BAKER’S TIP
These are a delightfully easy afternoon
treat, and can be ready to eat within
minutes of starting. The secret is to cook
them over a fairly low heat, and to be
extremely careful when turning them over
to cook on the second side. Delicious eaten
immediately with butter.
Special equipment
2in (5cm) pastry cutter
Ingredients
11 ⁄ 3 cups all-purpose flour, plus extra for dusting
1½ tsp baking powder
½ tsp salt
7 tbsp unsalted butter, chilled and diced
(^1) ⁄ 3 cup sugar, plus extra for dusting
(^1) ⁄ 2 cup golden raisins
1 large egg, at room temperature, beaten
a little milk, if needed
24 SMALL
CAKES
20
MINS
16–24
MINS
UP TO 4
WEEKS