Welsh cakes

Prep time - 10
Cook time - 6
Serves - 4
Difficulty - Easy


225g self raising flour, sieved
110g unsalted Castle Dairies Welsh butter, plus extra for greasing
1 large free-range egg, beaten
1 tablespoon of currants or raisins
A little milk if needed
85g golden caster sugar, extra for sprinkling


In a bowl, rub the butter into the flour until it looks like fine breadcrumbs.

Add the sugar, dried fruit and then the egg.

Mix to combine, and then push together to form a dough. If the mixture feels a little dry, add a little milk.

Lightly flour your work surface.

Roll out the dough until it is about 5mm/┬╝in thick.

Cut into rounds with a 10cm/3-4in fluted cutter.

Rub a bakestone or a heavy griddle pan with a little unsalted butter.

Place over a low-medium heat, and cook the Welshcakes slowly until golden underneath and slightly puffed.

Turn them over and cook the other side until golden. They need about 2-3 minutes each side altogether.

Remove from the pan and dust with caster sugar while still warm.

Additional yummy things to add

Try adding any of the following to your mix:

1 teaspoon of finely grated lemon or orange zest
1 teaspoon of vanilla salt (Anglesey Sea Salt Co)
1 tablespoon chocolate chips with orange or lemon zest
1 tablespoon dried sour cherries or cranberries – also add some chocolate chips for extra yumminess!