Traditional Buttery Griddled Welsh Cakes
The Whiff of Warm Welsh Cakes Will Make Your Mouth Water
Picture this: a sweet aroma filling your kitchen, a golden treat sizzling on the griddle, and the promise of soft, buttery goodness with every bite. Traditional Buttery Griddled Welsh Cakes are exactly that kind of indulgence! They’re quick to make, a breeze to cook, and perfect for satisfying those sweet cravings. You’ll be left wondering why you didn’t make these sooner!
Why Make This Recipe
Who doesn’t love treats that not only taste fabulous but also offer easy cleanup? These Welsh cakes are like your favorite homemade cookie but better—they’re quick to whip up and deliciously satisfying. Plus, they’re a fantastic way to use up some pantry staples without breaking the bank. It’s a win-win, right? 😄
Ingredients
You don’t need fancy stuff — just these basics!
- 225 g plain flour
- 1 teaspoon baking powder
- Pinch salt
- Pinch ground nutmeg
- 50 g caster sugar
- 75 g unsalted butter
- 50 g currants
- 1 large egg
- 3 tablespoons milk
- Butter for greasing the griddle
Directions
- Sift the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
- Rub the unsalted butter into the dry mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar and currants until evenly distributed.
- Beat the egg with the milk in a separate bowl and pour this into the dry ingredients.
- Mix gently to form a soft dough. Add a little extra milk if it feels too dry.
- Roll out the dough on a lightly floured surface to about 5 mm thickness.
- Cut out rounds using a 6 cm cutter and place them on a tray ready for cooking.
- Heat a heavy-based griddle or frying pan over medium heat and lightly grease it with butter.
- Cook the Welsh cakes for 3 minutes on each side until golden brown and cooked through.
- Transfer the cakes to a wire rack and, while still warm, dust them with caster sugar.
How to Make Traditional Buttery Griddled Welsh Cakes (Overview)
Making these beauties is as easy as pie—err, cake! Just mix your dry ingredients, rub in that luscious butter, and then bring everything together with a splash of milk and an egg. Roll it out, cut them into rounds, and griddle until those little disks of joy turn golden brown. My pro tip? Keep an eye on them! You don’t want these heavenly bites to burn—they deserve all your attention! 😉
How to Serve Traditional Buttery Griddled Welsh Cakes
Serve these Welsh cakes warm and dusted with caster sugar for that perfect finish. You can enjoy them plain or get creative with toppings. Think clotted cream, a dollop of jam, or even a drizzle of honey! The golden crust paired with soft dough delivers that delightful crunch and sweetness that fills the air with warmth and joy.
How to Store Traditional Buttery Griddled Welsh Cakes
If by some miracle you have leftovers, you can keep them in the fridge for about 3-4 days. Just make sure to store them in an airtight container. Want to make ahead? Freeze them instead! They’ll keep fresh for about a month. Just reheat them in a toaster or griddle before serving to bring back that freshly made taste.
Tips to Make Traditional Buttery Griddled Welsh Cakes
- For a unique twist, try using different dried fruits like raisins or dried cranberries.
- Make sure your griddle isn’t too hot; we want perfect, even browning, not charcoal!
- If you’re feeling adventurous, add a splash of vanilla extract for an extra layer of flavor.
- Don’t skip the nutmeg; it adds that cozy warmth that screams comfort food.
Variation
Want to take it up a notch? Try adding zest from an orange or lemon for a citrusy kick. Or, if you’re looking for a vegan option, substitute the egg with a mixture of flaxseed and water and use plant-based butter. These variations bring a fun twist while keeping the heart of Welsh cakes intact!
FAQs
1. Can I use whole wheat flour instead of plain flour?
Absolutely! Just keep in mind that they might need a touch more moisture.
2. Can I freeze Welsh cakes?
Yes! Just store them in an airtight container, and they can last up to a month.
3. How do I know when they’re done cooking?
Look for a golden brown color on both sides and give one a little poke; it should feel firm!
📌 Pin this recipe for your next cozy dinner night!
Traditional Buttery Griddled Welsh Cakes
Ingredients
Method
- Sift the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
- Rub the unsalted butter into the dry mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar and currants until evenly distributed.
- Beat the egg with the milk in a separate bowl and pour this into the dry ingredients.
- Mix gently to form a soft dough. Add a little extra milk if it feels too dry.
- Roll out the dough on a lightly floured surface to about 5 mm thickness.
- Cut out rounds using a 6 cm cutter and place them on a tray ready for cooking.
- Heat a heavy-based griddle or frying pan over medium heat and lightly grease it with butter.
- Cook the Welsh cakes for 3 minutes on each side until golden brown and cooked through.
- Transfer the cakes to a wire rack and, while still warm, dust them with caster sugar.
