Welsh Cakes

Traditional teatime treats made by rubbing fat into flour, rolling dough into rounds, and griddle-cooking until caramel brown.

Baking Vegetarian Traditional Teatime

Estimated Nutrition

Calories

546.3

kcal / serving

2185.2 kcal total

Carbs

71g

per serving

284.1 g total

Fat

26g

per serving

103.8 g total

Protein

8.4g

per serving

33.4 g total

Cook Time

minutes

Serves

cakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Rising Flour

sieved

Caster Sugar

Dairy

110

Salted Butter

preferably Welsh

piece

Egg

Milk

use only if needed to bind dough

Butter

for greasing

Fruits

Sultana

handful

Method

Dust the warm cakes with caster sugar before serving.

Cook the cakes for 2 to 3 minutes per side until they reach a caramel brown color.

Grease a heavy griddle with butter and heat it over a direct flame.

Roll the dough to a 5mm thickness and cut into rounds using a 7.5cm to 10cm fluted cutter.

Mix in the sugar, sultanas, and egg to form a ball of dough, adding a splash of milk if needed.

Rub the butter into the sieved flour until the mixture resembles breadcrumbs.