Have you ever eaten a cookie ‘baked’ on the stove? I haven’t until now! This Welsh Cakes recipe was graciously given to me by my friend Anna who lives in Wales. Since she is not a Welsh Native, Anna was able to find a real Welsh ‘cookie’ recipe from her friend, Shirley Llewellyn, who is a Welsh native, so these are about as authentic as it comes! Thank you for your Welsh Cakes recipe, Shirley! I hope I can do them justice 🙂
Anna and her husband Kevin are doing mission work in Wales. They have an adorable little family that has grown by adoption, something they are very passionate about. Check out their website here and follow them on Facebook to see their work in progress. I’ve learned quite a bit about the area and the difficult Welsh language by just following them on Facebook.
Anna is also quite the photographer and posts beautiful pictures of her family, mission work, and the beautiful area where they live.
Wales on the Map
While it is part of the United Kingdom, Wales is actually a separate country in the United Kingdom and is not part of England. They have their own language and culture, and the more I learn about it the more I want to visit!
If you are like me you may not realize where Wales is located on a map, so I’ll help you out as I educate myself 🙂 Here is a picture of the United Kingdom. As you can see, Wales is on the western side and has a lot of shoreline. From all the pictures I’ve seen, it truly is a beautiful country!
Welsh Cakes step by step
These cookies are so delicious and have a unique texture. They are also really fun to make because you get to knead the dough before you cut it.
I’ll be doing a step by step tutorial so you can make them, too. It’s a simple recipe and I hope you try it!
You won’t need any special equipment for making these cookies.
- mixing bowls
- wooden spoon
- food scale
- good rolling surface
- frying pan or electric griddle (this is what I’ll be using)
- cooling rack
- rolling pin
- 2 1/2 inch (approximately) round cookie cutter
This recipe uses self-rising flour, so make sure you have some on hand before you start. It also calls for caster sugar, which is super fine granulated sugar. This is not confectioners sugar or icing sugar, which contains corn starch.
Self-rising flour is just flour that has a leavening agent and salt already added. If you don’t have any, you can always make your own. See the recipe and instructions here.
You can also make your own caster sugar by putting regular granulated sugar in a food processor until it’s super fine. I have also used a mortar and pestle for a small amount that wasn’t worth getting out the big equipment. If you need more instructions, here is a quick tutorial with measurements here.
Side note – I found 2 different spellings for castor or caster sugar, they are both the same thing.
Here is the ingredient list:
- 4 oz self rising flour
- 3 tbsp. caster sugar
- 1/4 tsp salt
- 3 tbsp. raisins or other dried fruit of your choice (I used craisins)
- 3 tbsp. margarine ( I will be using butter)
- 1 small egg
We don’t usually have ‘small’ eggs here in our grocery stores so I’ll be using a regular ‘large’ egg that you can easily find.
I strongly encourage using a food scale when baking, and it’s pretty much a necessity with a recipe like this one since the ingredients are given in weight measurements.
Recipe Directions exactly from the Recipe
Rub flour, margarine, and salt into a bread crumb consistency.
Mix fruit and sugar into the flour mixture
Beat egg and add to the mixture
Knead mixture on a floured surface
Roll into 1/4 inch thickness and cut with the cookie cutter
Pre-heat frying pan on medium heat on the stove
Put cakes into the pan and cook for 3-4 minutes until lightly browned then turn and cook another 2-3 minutes. They are done when they spring back when pressed with a fork.
Sprinkle with sugar while warm and enjoy!
Making the Welsh Cakes
I really enjoyed making these! Here is my step by step.
I used my electric griddle for this recipe. It was easier for me to regulate the temperature, and I could make more at one time. If you don’t have one, any pan will work just fine.
Pre-measure or weigh all ingredients.
I do this for every recipe I make, and I can’t emphasize enough how important this step is for baking! There have been countless recipes started and stalled because I was missing an ingredient and had no idea! It’s no big deal to put off a bake before you have started combining ingredients, but if you’ve combined ingredients that contain leavening agents and have to stop you will most likely have to start over.
Mix the butter and flour
This was really fun! I had left my butter out so it was very soft. I plopped the butter in the flour, then with my fingers combined the flour, salt, and butter together until it looked like bread crumbs.
Add the Fruit and Sugar
You can see I switched bowls. I underestimated the size I would need and ended up making more dishes for myself (grrr).
Beat Egg and Add to Mixture
Beating the egg before you put it in a recipe will ensure it’s well mixed. On more than one occasion I’ve bitten into a dessert and had a piece of scrambled egg white staring back at me. Gross!
Knead Dough on Well-floured Surface
I used a sheet pan for this step as I was doing this on my well-lighted kitchen table (for pictures). You can do this on your counter top or a cutting board also. I put down quite a bit of flour for kneading the dough.
Confession time… I LOVE to knead dough! It’s so fun to see how the dough changes and smooths out as the gluten develops.
Since the recipe didn’t say how long to knead the dough, I kneaded until it was smooth. This was approximately 3-4 minutes.
Need help with kneading? Check out the video here
Roll the Dough
The recipe says to roll out to 1/4 inch thickness. Since I was rolling on my pan, I wasn’t able to use my cheater sticks (1/4 in dowel rods), so I eyed it the best I could.
Thickness is important here, if you get them too thick they won’t cook in the middle before they burn on the outside.
Pre-heat Griddle (or Pan)
After I rolled out my dough and before I cut them out, I turned on my griddle to about 325 degrees F. The griddle needs to be hot before you put the cakes on. This givens then the nice golden brown tops and bottoms you’re looking for.
Cut out Welsh Cakes
I used one of my cookie cutters that was pretty close to being 2 1/2 inches.
The cranberries were a little difficult to cut through with my little plastic cutter, but I think it added to the rustic charm of these Welsh Cakes.
Here is the really fun part, when you put these Welsh Cakes on the griddle, they start to puff up! It also fills your kitchen with a wonderful aroma of baked goods.
Here they are just on the griddle-
After a few minutes- they are starting to puff up!
Flip the cakes after 3-4 minutes or until they are golden brown on the bottom.
Cook for another 3 minutes until the bottom side is also golden brown. Take them off the griddle or pan and place on a cooling rack.
Sprinkle with Sugar
I used my left over caster sugar for this and it worked well.
These Welsh Cakes are so delicious. Using the self-rising flour simplifies the ingredient list, and the caster sugar and kneading gives the cakes a smooth texture inside. They have a slight crust on the outside and the sugar melts on the top giving them a crust on the top. Combine that with the smoothness of the inside and you have a winner!
I can see why Shirley Llewellyn chose this recipe to give my friend Anna, they are very unique!
These did not last more than 20 minutes at my house, my whole family loved them. Let me know if you try these, I would love to see your Welsh Cakes!
Thanks for reading,