Welsh Cakes

Classic currant-studded cookies topped with a shower of crunchy sugar.

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves30
  • DifficultyEasy
280g plain flour
150g granulated sugar, plus more for sprinkling
2.5 tsp baking powder
3g finely grated orange zest
1 tsp freshly grated nutmeg
0.5 tsp fine salt
115g unsalted butter, cold and diced, plus more for cooking
110g currants
2 large eggs, slightly beaten
2 to 3 tbsp buttermilk
Melted butter, for cooking
1) Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants.

2) Beat the eggs and 2 tbsp of the buttermilk together. Stir into the dry ingredients to make a shaggy dough; add more buttermilk if the dough is dry. Gather dough into a disk, wrap in cling film and refrigerate for 1 hr.

3) Roll the dough on a floured work top into a piece about 0.5cm thick. Cut into rounds about 5cm to 7.5cm diameter.

4) Heat a flat griddle or frying pan over a medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 mins on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

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