Description
These heritage-inspired Welsh Cakes are specifically designed to stay moist and tender long after they leave the griddle. By using softened butter and rehydrated raisins, this recipe ensures a soft, cookie-like texture with a perfectly golden crust.
Ingredients
- 150g All-Purpose Flour
- 10g Baking Powder
- 50g Sugar
- 50g Soft Butter
- 1/2 tsp Cinnamon
- 60g Raisins
- 1 Large Egg
- 2 tbsp Milk
- 1 pinch Salt
- Small knob of butter for the pan
Instructions
- Place raisins in a bowl of very warm water for 10 minutes to rehydrate, then drain and pat dry thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.
- Work the softened butter into the dry mixture with your fingertips or a paddle attachment until it resembles fine breadcrumbs.
- Stir the plumped raisins into the flour mixture until evenly distributed.
- Whisk the egg and milk together in a small bowl, then pour into the dry ingredients and mix until a soft, tacky dough forms.
- Turn the dough onto a floured surface, knead gently for one minute, and roll out to a 5mm (1/4 inch) thickness.
- Cut out rounds using a 6-7cm fluted cutter, re-rolling scraps as needed to make approximately 10 cakes.
- Heat a heavy-bottomed skillet over medium heat with a knob of butter and cook the cakes for 3-5 minutes per side until deep golden brown.
- Transfer the cakes to a wire rack to cool completely, which allows the moisture to redistribute for a perfect chewy finish.
Notes
To keep these cakes fresh for up to a week, always store them in an airtight container once they have cooled. If you find the cakes are browning too quickly on the outside while remaining raw inside, reduce your stovetop heat to medium-low to allow for a slower, more even bake.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Stovetop
- Cuisine: Welsh