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Welsh Cakes

Aimee Field
A delightful teatime treat, created in minutes! The welsh cake is the perfect store cupboard bake. Only made better when eaten fresh off the stove!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Cakes
Cuisine British
Servings 20 welsh cakes


  • 225 g self raising flour
  • 1 tsp mixed spice
  • 75 g caster sugar
  • 110 g unsalted butter room temperature
  • 110 g currants
  • 1 large egg
  • a little milk if needed
  • a little extra butter for cooking
  • a little extra caster sugar for sprinkling


  • Firstly, sift together all the dry ingredients. Then rub in the butter until it resembles coarse breadcrumbs. Then add in the fruit, and mix to combine.
  • Beat the egg, and then add it to the mixture, mixing until it forms a dough. Add a little milk, if the dough seems dry.
  • Lightly flour your work surface, and roll out the dough to about 5mm thick. Using the fluted cutter, cut the dough into rounds, trying not to twist the dough too much. Re-roll the trimmings until all the dough is used.
  • Next lightly grease the pan with butter and place over a medium heat. Cook the welsh cakes for 3 minutes on each side in batches until all are done. They should turn a medium brown on the outside and be slightly crispy.
  • Finally, sprinkle caster sugar over all the welsh cakes.


Served best warm with butter.
Keyword dried fruit, welsh cakes