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Welsh cakes

Image of Welsh cakes

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 12

Scale to servings

Adapted from: Aled's Mamgu

For vegan, replace each egg with 1 tbsp flaxseed meal soaked in 30ml hot water (a "flax egg"), and use vegan margarine instead of butter.

  • 200 g plain flour
  • 100 g butter at room temperature
  • 100 g caster sugar
  • 1 egg
  • 50 g sultanas or raisins, soaked in water overnight
  • ½ tsp baking powder
  • 1½ tsp mixed spice
  1. Cream the flour, sugar, and butter together in a mixing bowl, ideally so it looks like breadcrumbs.
  2. Add the egg, sultanas, baking powder and mixed spice and mix into a dough.
  3. Roll out onto a baking sheet to about the thickness of your little finger. Ideally place the baking sheet in the freezer for a few minutes (this makes handling the dough after it has been cut out easier)
  4. Heat a frying pan to around the same temperature as you would for pancakes (medium-low – 2 on my induction hob).
  5. Use a cookie cutter to cut out the cakes and then dry fry them until golden brown on each side.
  6. Serve dusted with sugar, ground cinnamon, butter, or a mix of the three.