Welsh Cakes (Cage Bach)

Welsh Cakes (Cage Bach)

Based on 0 ratings
David Jones

David Jones

Community member

"Quick and easy to do, this is the best recipe for Welsh cakes, as used by my Welsh grandma, who makes them all the time. A real reminder of my childhood!"

Difficulty

Easy 👌
15
min.
Preparation
6
min.
Baking
1
min.
Resting

Ingredients

Servings2
33⅓ g
Self Raising Flour
16⅔ g
butter
16⅔ g
sugar
16⅔ g
Sultanas/Raisins
tsp
ground cinnamon
Large egg, beaten

Utensils

Metal spoon, rolling pin, cookie cutter, Bake stone

  • Step 1/7

    • 33⅓ g Self Raising Flour
    • 16⅔ g butter
    • 16⅔ g sugar

    Rub together butter, flour and sugar to a fine crumb with your finger tips.

  • Step 2/7

    • tsp ground cinnamon

    Add cinnamon, and mix through crumb-like mixture.

  • Step 3/7

    • Large egg, beaten
    • Metal spoon

    Make a well in the centre of the mixture, then add the beaten egg and sultanas/raisins. Mix initially with a spoon to combine, then make into a firm dough.

  • Step 4/7

    • rolling pin

    Roll out onto a floured surface using a rolling pin. Roll out to a thickness of 0.75cm.

  • Step 5/7

    • cookie cutter

    Cut the dough into rounds (a cutter of 5 or 6cm across will be good)

  • Step 6/7

    • Bake stone

    Using a very heavy saucepan, or a bake stone heated to a low/medium heat, cook one side at a time until golden brown, then flip carefully and cook the other side until golden brown.

  • Step 7/7

    When cooked, put onto a sugared plate to cool, and sprinkle with more sugar. These are best warm, and with a little jam if preferred!

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