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Welsh cakes for breakfast, afternoon tea or just a snack!
If you’ve never tried these before, you are in a for a treat! Welsh cakes are a cross between a flat scone and a fat pancake, studded with currants and sprinkled in sugar. These can easily be made ahead and stored in the fridge or freezer, then simply popped in the toaster to heat up! Top with jam (or just butter!) to make these a quick breakfast or a great afternoon tea snack! We first had these when we were on holiday in Wales. We have been back to the same place a few times as it is so peaceful and we always have Welsh cakes! You can see a few views on these previous posts (we are missing out this Summer)!
The Welsh Cake recipe
The ingredients for these are pretty straightforward storecupboard ingredients of flour, butter and sugar, with flaxseeds used as an egg replacer (if you use egg, feel free to substitute one egg instead). The other ingredients are a bit of spice, baking powder and a pinch of salt. Although you can make these without, currants (or raisins or sultanas) are the only ingredient you might have to buy?! Otherwise, what are you waiting for! Get cooking!
Welsh Cakes
Course: Breakfast, Snack
Keyword: afternoon tea, breakfast, Welsh cakes
Created by:: Laurena @LifeDietHealth
Gather
- 1 tablespoon ground flaxseeds (linseeds)
- 3 tablespoons water
- 225 g plain flour
- 85 g sugar
- 1/2 teaspoon mixed spice
- 1/2 teaspoon baking powder
- pinch of salt
- 100 g butter (I use Vitalite)
- 50 g currants (or raisins)
- splash of milk (if needed)
- extra flour for rolling out
- extra butter for cooking
- extra sugar for dusting, sprinkled on a plate / shallow bowl
Prepare
Put the flazseed in a glass with the water, stir and set aside (or prepare equivalent of 1 egg substitute / beat 1 egg)
In a large mixing bowl combine flour, sugar, mixed spice, baking powder and salt.
Rub the butter into the mix until it resembles breadcrumbs.
Mix the currants through.
Add the flax-egg (or egg replacement) and combine to a soft dough. Add a splash of milk if required.
Lightly dust a work surface with flour, then roll the dough out to 0.5cm thick. Using a pastry cutter (standard jam jar lid size), cut rounds and repeat until all of the dough is used. Try to handle the dough as little as possible.
Heat a large pan on a medium heat (a flat griddle pan would be great but a regular frying pan will suffice), and add a bit of butter.
Place as many Wesh cakes as will fit comfortably into the pan and allow to cook for 2-3 minutes before flippng over. Cook for a further 1-2 minutes on this side before removing and tossing in the sugar.
Cook the remaining Welsh cakes as before. Eat warm with butter, jam or just as they are.
Enjoy!
What do I need?
You can (as with most of my recipes), make these as decorative or as plain as you like! Ideally, using a fluted pasty cutter would make them more traditional looking, although if you only have cutters with round edges, that’s fine! You can also just use a mug or a glass to cut the circles out! However, if you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.
How to serve your Welsh cakes
I suggest eating these warm, either straightaway or reheated in the toaster. Traditionally I believe these are eaten just as they are, or of course you can add a topping such as butter or jam. I’m thinking now that peanut butter might work on these too, or even chocolate spread! Let me know how you eat them in the comments!
Storing
Welsh cakes are great for storing. They will keep in an airtight container in the fridge for a week or so! They can also be frozen for up to 3 months (remember to wrap them well, label and date). If you are eating them the same day, feel free just to leave them (covered) on a plate on the worktop!
Sharing
I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth onInstagram,Pinterest,FacebookorTwitter.
Leave me a comment below and let me know what you think of these! I would love to hear if you’ve tried them before?!
Speak soon
Laurena x
