Welsh Cakes are sweet tarts originating from Wales. They are small disks made with a mixture of flour, sugar, butter, egg, raisins, and a pinch of salt. Once cooked in a well-buttered iron pan, they are completely covered with granulated sugar.
Slightly larger than a biscuit and with a soft yet firm consistency, halfway between a scone and a pancake, Welsh cakes are perfect for breakfast or as a snack with a cup of hot milk or a fruit infusion, but they are also excellent at the end of a meal with a glass of sweet wine.
Welsh Cakes Variations
If you like, you can flavor the sweets with grated orange zest, a pinch of cinnamon or the seeds of a vanilla pod, you can enrich them with dark chocolate chips, or you can spread them with a fruit jam of your choice or a hazelnut cream.
Ingredients
How to Make Traditional Welsh Cakes
To prepare the Welsh cakes, first collect the flour in a bowl, sifted together with the baking powder, a pinch of salt and the granulated sugar.
To prepare the Welsh cakes, first collect the flour in a bowl, sifted together with the baking powder, a pinch of salt and the granulated sugar.
Add the cold butter in cubes.
Add the cold butter in cubes.
Quickly work the ingredients with your fingertips.
Quickly work the ingredients with your fingertips.
Add the egg to the crumbly mixture obtained.
Add the egg to the crumbly mixture obtained.
Finish with raisins.
Finish with raisins.
Continue kneading with your hands until you obtain a soft and homogeneous dough.
Continue kneading with your hands until you obtain a soft and homogeneous dough.
Using a rolling pin, roll out the dough on a floured work surface into a thin sheet about 1/2 cm thick.
Using a rolling pin, roll out the dough on a floured work surface into a thin sheet about 1/2 cm thick.
Using a 6-8 cm diameter pastry cutter, cut out many discs.
Using a 6-8 cm diameter pastry cutter, cut out many discs.
Repaint leftover clippings, roll them out again and continue forming the sweets until you run out of ingredients.
Repaint leftover clippings, roll them out again and continue forming the sweets until you run out of ingredients.
Place the Welsh cakes on a well-buttered hot pan and cook over low heat for 3-4 minutes.
Place the Welsh cakes on a well-buttered hot pan and cook over low heat for 3-4 minutes.
Once the time has passed, gently turn the cakes over with a spatula and let them cook on the other side until they are slightly puffed up and golden on the surface.
Once the time has passed, gently turn the cakes over with a spatula and let them cook on the other side until they are slightly puffed up and golden on the surface.
Once ready, roll the still warm sweets in granulated sugar.
Once ready, roll the still warm sweets in granulated sugar.
Transfer the Welsh cakes onto a tray, bring to the table and enjoy.
Transfer the Welsh cakes onto a tray, bring to the table and enjoy.
Storage Instructions
Welsh cakes can be stored at room temperature, tightly closed in a tin, for up to 3 days.
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