Welsh Cakes Recipe (Griddle Cakes)

Self-raising flour: This flour contains baking powder, which helps the cakes rise and gives them a light texture.

Butter: Cold and diced, it adds richness and helps in creating a crumbly texture.

Caster sugar: A fine sugar that blends easily into the dough, providing sweetness without graininess.

Currants: Small dried fruits that add a sweet and slightly tangy flavor to the cakes.

Egg: Binds the ingredients together and adds moisture to the dough.

Salt: Enhances the flavors of the other ingredients.

Milk: Used sparingly to adjust the dough's consistency if it's too dry.

When rubbing the butter into the flour, ensure the butter is cold and diced into small pieces. This helps create a crumbly texture that is essential for the Welsh cakes. Use your fingertips to gently rub the butter and flour together until the mixture resembles fine breadcrumbs. This technique prevents the butter from melting too quickly and ensures an even distribution throughout the dough.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 225 g of all-purpose flour mixed with 2 teaspoons of baking powder. This combination will mimic the leavening effect of self-raising flour.

• cold and diced butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture and richness.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in the same quantity, though it may not dissolve as quickly as caster sugar.

• currants - Substitute with raisins: Raisins can be used in the same quantity and will provide a similar sweetness and texture.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This works well as a binding agent.

• milk - Substitute with plant-based milk: Use the same quantity of almond milk, soy milk, or any other plant-based milk to maintain the moisture and consistency.

• Allow the Welsh cakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the cakes soggy.

• Place the cooled Welsh cakes in an airtight container. Layer them with parchment paper or wax paper to prevent them from sticking together.

• Store the container at room temperature for up to 3 days. If you prefer to keep them longer, you can refrigerate them for up to a week.

• For freezing, arrange the Welsh cakes in a single layer on a baking sheet and place them in the freezer until they are solid. This prevents them from sticking together.

• Once frozen, transfer the Welsh cakes to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.

• When ready to enjoy, thaw the Welsh cakes at room temperature for a few hours or overnight in the refrigerator.

• To reheat, warm the Welsh cakes in a preheated oven at 180°C (350°F) for about 5-10 minutes, or until they are heated through. Alternatively, you can reheat them in a toaster or on a griddle for a few minutes on each side.

• Sprinkle with a little extra sugar before serving, if desired, to restore their freshly-made taste and texture.

• Oven Method: Preheat your oven to 150°C (300°F). Place the Welsh cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• Microwave Method: Place the Welsh cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for about 20-30 seconds. Check if they are warm enough; if not, continue in 10-second increments.

• Toaster Method: If you prefer a slightly crispier texture, you can reheat the Welsh cakes in a toaster. Set the toaster to a low setting to avoid burning. Toast for about 1-2 minutes, keeping a close eye on them.

• Stovetop Method: Heat a non-stick frying pan over low to medium heat. Place the Welsh cakes in the pan and cover with a lid to trap the heat. Warm each side for about 1-2 minutes until they are heated through.

• Air Fryer Method: Preheat your air fryer to 150°C (300°F). Place the Welsh cakes in the air fryer basket in a single layer. Heat for about 3-4 minutes, checking halfway through to ensure they don't overcook.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Griddle: A flat cooking surface used to cook the Welsh cakes evenly on both sides.

• Heavy frying pan: An alternative to a griddle, used to cook the Welsh cakes.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Cookie cutter: Used to cut the dough into round shapes.

• Spatula: Used to flip the Welsh cakes while cooking.

• Measuring scale: Used to measure the ingredients accurately.

• Measuring spoons: Used to measure small quantities of ingredients like salt.

• Pastry brush: Optional, used to brush milk on the dough if needed.

• Cooling rack: Used to cool the Welsh cakes after cooking.

• Knife: Used to dice the butter into small pieces.

• Sieve: Optional, used to sift the flour to remove lumps.

• Whisk: Used to beat the egg before adding it to the mixture.

Prepare ingredients in advance: Measure and dice the butter, and weigh out the flour, sugar, and currants ahead of time.

Use a food processor: Quickly combine the butter and flour to breadcrumb consistency using a food processor.

Preheat the griddle: Ensure the griddle or frying pan is hot and ready before you start cooking the cakes.

Batch rolling: Roll out all the dough at once and cut into rounds to save time during cooking.

Cook multiple cakes: Use a large griddle to cook several cakes at once.