Welsh Cakes.


• 225g plain flour
• 85g caster sugar
• ½ tsp mixed spice (optional)
• ½ tsp baking powder
• 50g butter, cut into small pieces (or plant butter)
• 50g currants or sultanas (I prefer sultanas)
• 1 egg, beaten (can be left out for vegan recipe – doesn’t need a replacer)
• Splash of milk (I use oat milk)


Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter (or plant butter) until crumbly. Mix in the currants/sultanas. Work the egg into the mixture until you have soft dough (or just use the oat milk), adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

STEP 2 Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with butter (or plant butter) and place over a medium heat. Cook the Welsh Cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, sprinkled with caster sugar or just as they are.

Cakes will stay fresh in a tin for 1 week