Welsh Cakes

Welsh cakes are somewhat of a family tradition in my house.

My great grandma made them for my nan, my nan made them for my mum, my mum makes them for me and one day I’m sure I’ll pass it down to my future bambinos. But for now I want to share it with you.
Unfortunately the family recipe is a top notch secret.
Even from me.
Not because the women in my family aren’t keen on sharing, but because they have made the recipe so many times that they rely solely on visual measurements, and the paper counterpart is hidden somewhere in an attic full of memories. But the good news is cyberspace is full of recipes, so I plucked this one fresh from the internet and tweaked it to suit my needs (cupboards).

  • 225g plain flour
  • 85g caster sugar
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • 100g butter, cut into small pieces
  • 50g blueberries
  • 1 egg, beaten
  • A drop of milk

Add all of the dry ingredients to a mixing bowl, then rub in the butter until you’re left with a crumbly texture that resembles breadcrumbs. Add the blueberries and egg then work together until you have a soft dough. Lightly flour a work surface then roll the dough out until it matches the width of your little finger.

Cut the dough into your desired shapes then griddle over a medium heat for up to three minutes on each side (or until golden brown and cooked through). When they’re cooked give them a little dusting of caster sugar and voila!

They’ll keep for up to a week in an airtight container and can be eaten hot off the griddle, or cold with a little slithering of butter.

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