Description
These traditional Welsh cakes are a delightful hybrid of a cookie and a scone, featuring plump sun-dried raisins and warm cinnamon. Cooked on a griddle for a signature golden crust, they offer a rustic, buttery treat perfect for tea time or a spontaneous snack.
Ingredients
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Sea Salt
- Unsalted Butter
- Ground Cinnamon
- Sun-Dried Raisins
- Farm-Fresh Egg
- Whole Milk
Instructions
- Place raisins in a small bowl of very warm water for 10 minutes to rehydrate, then drain and pat dry.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and ground cinnamon.
- Rub the softened butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Fold the rehydrated raisins into the flour mixture until evenly distributed.
- Whisk the egg and milk together in a separate dish, then stir into the dry ingredients until a soft dough forms.
- Roll the dough to a 5mm thickness on a lightly floured surface and cut into circles using a fluted cutter.
- Heat a greased skillet over medium heat and cook the cakes for 3 to 5 minutes per side until golden brown.
Notes
To ensure the best texture, keep your griddle at a steady medium-low heat so the cakes cook through to the center without burning the outside. If the dough feels too crumbly to roll, add an extra teaspoon of milk at a time until it holds together comfortably for cutting.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Stovetop
- Cuisine: Welsh