Welsh Cakes



  • 225g self raising flour
  • pinch of salt
  • 55g white cooking fat
  • 55g of butter plus extra for greasing
  • 1 beaten egg
  • 85g of currants
  • 85g of caster sugar
  • 1 tbspoon of milk
  • caster sugar for dusting


1. Sift flower and salt into a bowl
2. Add the white cooking fat and butter and rub it in until the mixture resembles breadcrumbs
2. Stir in the sugar and currants
4. Add the egg and a little milk (if needed) to make a soft but not sticky dough
5. On a floured surface roll out the dough to a ¼ inch thick
6. Stamp into circles with a 2½ cutter. Gather the trimmings, re-roll and stamp out more circles until the dough is all used
7. Grease the griddle or heavy based frying pan and set over a low heat
8. Cook the welsh cakes for 3 mins on each side or until golden brown
9. Dust generously with caster sugar
10. Serve warm or cold.