If you've never tried making Welsh cakes then I strongly recommend you give these a go, nothing beats them hot off the pan slathered in butter, it's something rather special.
Makes about 20 Welsh cakes
- 350g plain flour
- 120g caster sugar, plus extra for dusting
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 180g chilled unsalted butter
- 1 medium egg
- Splash of whole milk
- Zest of 2 oranges
- 110g of dried cranberries
- Vegetable oil for cooking
- 75g slightly salted butter at room temperature
- 2 tbsp honey
- 1/2 tsp cinnamon
- Put the flour, sugar, salt, baking powder, cinnamon and butter in a bowl, rub together with your finger tips until it looks like fine bread crumbs. You can also do this in a food processor if you like.
- Roughly chop up the cranberries a little more and add them to the bowl along with the orange zest. Beat the egg slightly and add that to the bowl and mix with a butter knife, add enough milk that the dough starts to come together, gather it into a ball, flatten slightly and wrap in cling film and chill in the fridge for about an hour. You can leave the dough overnight if you want to.
- When you are ready to cook the Welsh cakes lightly flour the work surface and roll out your dough to about 1cm thick. Cut out rounds using a 6cm cutter. Don't re-roll your dough more than a couple of times or the Welsh cakes will be tough.
- I don't have a traditional griddle for cooking them so I use my heavy cast iron frying pan on a low heat, brush it with a little vegetable oil and cook each Welsh cake for a few mins each side until they are a golden brown. Dust the welsh cakes with more caster sugar while they are still warm.
- To make make the flavoured butter put the softened butter, honey and cinnamon in a bowl and beat together until light and fluffy. Spread your warm Welsh cakes with your flavoured butter and enjoy.