Welsh Cakes Recipe Marry Berry
Mary Berry's Welsh cakes recipe is a delightful and accessible way to experience the traditional flavors of Wales. These golden, buttery treats, with a hint of spice and sweet raisins, are easy to make. By following Mary Berry's straightforward steps, you can create a batch of Welsh cakes that capture the essence of Welsh culinary heritage. Enjoy them warm or at room temperature, paired with tea and various spreads, for a comforting taste of Wales that's both simple and delicious.
Ingredients
- 225 grams 1 3/4 cups all-purpose flour
- 85 grams 6 tablespoons unsalted butter, cold and cubed
- 85 grams 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- A pinch of salt
- 1/4 teaspoon ground cinnamon optional, for flavor
- 1/4 teaspoon ground nutmeg optional, for flavor
- 1 large egg beaten
- 1/2 teaspoon vanilla extract
- 75 grams 1/2 cup raisins or currants
- Additional flour for dusting when rolling out the dough
- Caster sugar for sprinkling (optional)
Instructions
- Prepare a griddle or heavy-based frying pan by heating and lightly greasing with oil.
- Measure the flour and baking powder into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar, currants, and spices.
- Beat the egg and milk together, then add this to the mixture and mix to form a firm dough, adding a little more milk if necessary.
- Roll out the dough onto a lightly floured work surface to a thickness of 5mm (¼in) then cut into rounds with a 7.5cm (3in) plain round cutter.
- Cook the Welsh cakes on the griddle or frying pan over a medium heat for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the Welsh cakes warm and dusted with caster sugar. You can also serve them with butter, jam, or clotted cream.