Nanny’s welsh cakes


The bEST welsh cakes I've EVER tasted!


This is the only thing I remember my Nan baking or cooking but they are divine. Now also known as ‘Mum’s welsh cakes’ or ‘Aunty Carole’s welsh cakes’, they are a firm family favourite all year round.


Because welsh cakes are cooked on the hob rather than baked in the oven, they are one of the few sweet treats I can make in my non-existent Thai kitchen. And so today in 38 degree heat with no bake stone, rolling pin or accurate scales, I celebrated St. David’s day and a rugby victory by making my favourite cakes.


Some add nutmeg or mixed spice, others spread with butter or jam. Me, I just eaten them fresh from the pan with a good coating of sugar and washed down with a cuppa. However you enjoy these little bites of heaven, one is never enough!

The BEST welsh cakes I've ever tasted!


Welsh Cakes
  1. 230g self-raising flour
  2. 115g cold butter
  3. 85g caster sugar
  4. 85g sultanas
  5. 2 tsp cinnamon
  6. 1 beaten egg
  7. 1 tbsp milk
  1. Sieve the flour and cinnamon into a mixing bowl.
  2. Cut the butter into cubes and use your hands to rub it into the flour until you have a breadcrumb-like texture.
  3. Stir in the sugar. Use a fork to mix in the egg. The mixture should start to form a dough, if it is crumbly, add splashes of milk until it comes together as a soft dough.
  4. Dust your work surface with flour. Roll out the dough to about 1cm thick and cut out circles using a round cutter (or wine glass if, like me, you don't have any cutters!)
  5. Dry fry the cakes on your bake stone/griddle/frying pan until they are lightly browned on both sides.
  6. Sprinkle with caster sugar and enjoy :)
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