Mini Welsh Cakes
This recipe makes a small batch of delicious mini Welsh Cakes, around 12-14 in total. Perfect as a snack, as part of an afternoon tea or for little ones to enjoy! My young son absolutely loves these. They come in at around 90 kcals each. Perfect with a cup of tea.
Note: If you can't find 'mixed spice' blend you can substitute with the following ingredients instead: 1/4 tsp ground ginger, 1 tsp ground cinnamon and some freshly grated nutmeg OR a small pinch of ground mace.
#welshcakes #cakes #currants #butter #lard #baking #traditionalrecipes #british #castersugar #flour #fried #skillet #family #easy #egg #mixedspice #sultanas #ginger #cinnamon #mace #nutmeg
#afternoontea
Mini Welsh Cakes
This recipe makes a small batch of delicious mini Welsh Cakes, around 12-14 in total. Perfect as a snack, as part of an afternoon tea or for little ones to enjoy! My young son absolutely loves these. They come in at around 90 kcals each. Perfect with a cup of tea.
Note: If you can't find 'mixed spice' blend you can substitute with the following ingredients instead: 1/4 tsp ground ginger, 1 tsp ground cinnamon and some freshly grated nutmeg OR a small pinch of ground mace.
#welshcakes #cakes #currants #butter #lard #baking #traditionalrecipes #british #castersugar #flour #fried #skillet #family #easy #egg #mixedspice #sultanas #ginger #cinnamon #mace #nutmeg
#afternoontea
Cooking Instructions
- 1
Add the flour, caster sugar, mixed spice, baking powder and a small pinch of salt into a bowl. Stir together with a wooden spoon then using your finger tips, rub in the butter until a crumbly fine texture is created. Mix in the sultanas/raisins.
- 2
Next add the egg and work into the mixture until you have soft dough. Tip the dough out upon a lightly floured surface. Knead for a couple of minutes and form into a ball shape. Dust a little flour over the top then roll out using a rolling pin until about 5-7mm thick.
- 3
Cut out circles using a small cutter, around 6cm wide. Re-roll any trimmings, and make more. Grease an iron skillet or heavy frying pan with butter, or you can use lard, and place over a low heat. Cook the cakes in batches, for about 2-3 mins each side, until a nice golden brown, if they start to turn really black all over then you have the heat up too high. Fry until cooked all the way through.
- 4
They are amazing served alone, or warm with butter and jam, or simply dusted with a little icing sugar or caster sugar as I've done. Store the cakes in an air-tight container once cooled and they should keep for a few days but they probably won't be around that long! Enjoy. :)
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