# Traditional Welsh Cakes

Traditional thin and flat cakes similar to scones, perfect served warm with a scrape of butter.

- Servings: 18 cakes
- Category: Snack
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Rub the self-raising flour with the butter and olive oil until the mixture resembles breadcrumbs.
2. Add the sugar and sultanas to the mixture and rub through.
3. Beat the egg and add it to the dry ingredients, mixing with a knife until combined.
4. Flour a surface with plain flour, bring the dough together into a ball, and roll out to a 5mm depth.
5. Cut the dough into small cakes using a cookie cutter, rerolling the dough as necessary.
6. Let the cakes sit for 20 minutes to stiffen.
7. Cook the cakes in a hot pan over the lowest possible heat for about 4 minutes on each side.

## Equipment

- bowl
- knife
- rolling pin
- cookie cutter
- pan

## 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.

## Source

- Original video: https://youtu.be/JMAWKvGFqWo?si=zPxS6OZlu7FRmYf8
- Creator: What's For Tea?
- Recipe page: https://www.cliprecipe.com/recipe/698ebef2-437c-4097-8455-db7ed6fc87f6
- Extracted: 2026-10-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt