Traditional Welsh Cakes
Serves 18
Directions
- 1Rub the self-raising flour with the butter and olive oil until the mixture resembles breadcrumbs.
- 2Add the sugar and sultanas to the mixture and rub through.
- 3Beat the egg and add it to the dry ingredients, mixing with a knife until combined.
- 4Flour a surface with plain flour, bring the dough together into a ball, and roll out to a 5mm depth.
- 5Cut the dough into small cakes using a cookie cutter, rerolling the dough as necessary.
- 6Let the cakes sit for 20 minutes to stiffen.
- 7Cook the cakes in a hot pan over the lowest possible heat for about 4 minutes on each side.
Ingredients
- 226 g self-raising flour
- 85 g unsalted butter
- 20 g olive oil
- 60 g caster sugar
- 80 g sultanas
- 1 whole large egg
Equipment
bowlkniferolling pincookie cutterpan
Tips
- You can substitute salted butter for unsalted.
- You can substitute lard for olive oil.
- If you do not have caster sugar, you can use ordinary white granulated sugar.
- You can use currants or raisins instead of sultanas.
- If you don't have large eggs, use a couple of small eggs instead.
- Handle the dough as little as possible to avoid tough cakes.
- Keep the mixture cool to avoid melting the butter.
- Serve with a scrape of butter.
- Store in an airtight container for a couple of days.
- These cakes freeze well.
