Welsh Cakes
Traditional griddle cakes with raisins and a crisp sugar finish — simple, buttery, and perfect for freezing.
- 24
- servings
- ~300
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Combine the flour, baking powder, and salt by sifting them into a large bowl. Rub in the butter and lard using your fingertips until the mixture has a crumbly, breadcrumb-like texture. Mix in the sugar and raisins. Lightly beat the eggs and fold them into the dough along with just enough milk to bring it together into a firm dough resembling shortcrust pastry.
- 2
Wrap the dough and refrigerate for 1 to 2 hours.
- 3
On a lightly floured surface, roll out the dough to about 6 mm thickness and stamp out rounds using a 7–8 cm cutter. Cook the rounds on a lightly greased griddle or frying pan over low heat until golden on both sides. Allow to cool, then dust with sugar before serving. These cakes freeze well.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
