When I first moved to Brum, I took three tins of welshcakes (Pice are y maen in Welsh!) with me to basically bribe people to be my friend. Since then, everyone’s been asking me to make them again, so I decided to take them back with me this time. I made a batch with my Nan using her recipe and her bakestone – a special iron griddle used for welshcakes, similar to what you use to make crepes, that just goes on the stove (although a baking tray in the oven would work!).
The standard recipe uses sultanas but this time I decided to make one batch with sultanas, one with cherries and one with dates and walnuts (You can also just make them plain, cut them in half when cooked and smear with jam or chocolate!).
Prep time: 30 mins – Cook time: 15 mins – Total time: 45 mins – Servings: 14-15
- 450g/1lb flour
- 200g/7 oz caster sugar
- ½ tsp mixed spice
- 1 tsp baking powder
- 120g/4oz butter, cut into small pieces
- 120g/4oz of whatever filling you want
- 2 eggs
- Milk to mix
- Mix the flour and butter and rub it between your fingers until it looks like breadcrumbs.
- Beat the egg with the milk separately.
- Mix in the sugar and dry ingredients, followed by the egg/milk mixture, mixing until it easily forms a ball.
- Roll out until it’s about 1.5cm thick and cut out
- Place on the tray/bakestone and cook for around 4-5 minutes on each side, so they rise a bit and goes a lovely dark brown colour
- Wait to cool (or not), sprinkle with extra sugar and enjoy!