Welsh Cakes Recipe

Self-raising flour: Flour that includes baking powder and salt, used to give the cakes their rise.

Cold salted butter: Adds richness and flakiness to the dough.

Caster sugar: A fine sugar that dissolves easily, providing sweetness.

Currants: Small dried fruits that add bursts of sweetness and texture.

Beaten egg: Helps bind the ingredients together and adds richness.

Mixed spice: A blend of spices like cinnamon, nutmeg, and allspice, adding warmth and flavor.

Milk: Used to moisten the dough if needed.

When rubbing the butter into the flour, use your fingertips to lift and drop the mixture, allowing air to incorporate. This will help achieve a light, crumbly texture in your Welsh cakes.

• self-raising flour - Substitute with all-purpose flour: Add 1 ½ teaspoons of baking powder and ½ teaspoon of salt per cup of all-purpose flour to mimic the leavening effect.

• cold salted butter - Substitute with cold unsalted butter: Add a pinch of salt to the recipe to compensate for the lack of salt in the butter.

• caster sugar - Substitute with granulated sugar: Process granulated sugar in a food processor for a few seconds to achieve a finer texture similar to caster sugar.

• currants - Substitute with raisins: Raisins provide a similar texture and sweetness, although they are slightly larger.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. This works well as a binding agent.

• mixed spice - Substitute with pumpkin pie spice: Pumpkin pie spice has a similar blend of spices like cinnamon, nutmeg, and allspice, which can replicate the flavor profile.

• milk - Substitute with plant-based milk: Use almond milk, soy milk, or oat milk in the same quantity to maintain the moisture content.

• Allow the Welsh cakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• Place the cooled Welsh cakes in an airtight container. Layer them with parchment paper or wax paper to prevent them from sticking together.

• Store the container at room temperature for up to 3 days. Ensure the container is kept in a cool, dry place away from direct sunlight.

• For longer storage, consider freezing the Welsh cakes. First, place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the Welsh cakes to a resealable freezer bag or airtight container. Label the bag with the date to keep track of their freshness.

• When ready to enjoy, thaw the Welsh cakes at room temperature for a few hours or overnight. For a freshly baked taste, warm them in a preheated oven at 180°C (350°F) for about 5 minutes or until heated through.

• Alternatively, you can reheat the Welsh cakes in a toaster or on a griddle for a few minutes on each side, ensuring they regain their delightful crispness.

• If you prefer, sprinkle a little extra caster sugar on top before serving to enhance their sweetness and add a touch of sparkle.

• Oven Method: Preheat your oven to 150°C (300°F). Place the Welsh cakes on a baking tray and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain their delightful texture.

• Microwave Method: Place the Welsh cakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them rubbery.

• Toaster Method: For a quick and easy option, pop the Welsh cakes into a toaster on a low setting. Keep an eye on them to avoid burning. This method can give them a slightly crispy exterior while keeping the inside soft.

• Stovetop Method: Heat a non-stick frying pan over low to medium heat. Place the Welsh cakes in the pan and cover with a lid to trap the heat. Warm them for about 2-3 minutes on each side. This method can help restore some of their original griddle-cooked charm.

• Air Fryer Method: Preheat your air fryer to 150°C (300°F). Place the Welsh cakes in the basket in a single layer. Heat for about 3-4 minutes, checking halfway through to ensure they don’t overcook. This method can give them a nice, even warmth.

• Mixing bowl: Use this to combine the flour and butter, and later to mix in the sugar, currants, mixed spice, and egg.

• Pastry cutter: This tool helps to cut the butter into the flour until it resembles breadcrumbs.

• Rolling pin: Roll out the dough to the desired thickness of about ¼ inch.

• Round cookie cutter: Cut the dough into rounds for uniform Welsh cakes.

• Griddle: Cook the Welsh cakes on this lightly greased surface over medium heat.

• Spatula: Flip the Welsh cakes to ensure they cook evenly on both sides.

• Measuring cups and spoons: Measure out the ingredients accurately.

• Whisk: Beat the egg before adding it to the dough mixture.

• Cooling rack: Place the cooked Welsh cakes on this to cool down slightly before serving.

Prepare ingredients in advance: Measure and prepare all ingredients like flour, butter, and currants before starting.

Use a food processor: Quickly rub the butter into the flour using a food processor to save time.

Preheat the griddle: Ensure the griddle or frying pan is preheated to the right temperature before cooking.

Batch work: Roll out and cut all the dough rounds at once to streamline the cooking process.

Clean as you go: Keep your workspace tidy by cleaning up while the Welsh cakes are cooking.