Description
Traditional buttery Welsh cakes studded with sweet raisins, lightly spiced and cooked on a griddle until golden, then dusted with sugar for a classic teatime treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup raisins or currants
- 1 large egg
- 2–3 tbsp milk
- Extra sugar for dusting
Instructions
- In a bowl, whisk together flour, baking powder, nutmeg, salt, and sugar.
- Rub cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the raisins or currants.
- Beat the egg with 2 tablespoons of milk and add to the mixture, stirring to form a soft dough. Add more milk if needed.
- Roll dough out on a lightly floured surface to about 1/4-inch thickness.
- Cut into rounds using a biscuit cutter.
- Heat a lightly greased griddle or skillet over medium-low heat.
- Cook cakes for 3–4 minutes per side until golden brown and cooked through.
- Remove from heat and dust with sugar while warm.
- Serve warm or at room temperature.
Notes
- Keep heat moderate to prevent burning before the centers cook.
- Traditionally cooked on a bakestone or cast-iron griddle.
- Best enjoyed fresh but can be reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Griddle
- Cuisine: Welsh