Tender, buttery traditional Welsh cakes with warm nutmeg and cinnamon and sweet dried currants, cooked on the stovetop and finished with butter and sugar.
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Traditional Welsh Cakes
Tender, buttery traditional Welsh cakes with warm nutmeg and cinnamon and sweet dried currants, cooked on the stovetop and finished with butter and sugar.
1/3 cup + 1/4 cupgranulated sugar2 1/2 oz / 71 g for dough, plus 2 oz / 58 g for coating
1tspbaking powder
1/2tspground nutmeg
1/4tspground cinnamon
1/4tspsalt
1/2 cup + 1/4 cupcold butter4 oz / 115 g cubed for dough, plus 2 oz / 57 g melted for coating
1/2cupdried currants2 1/2 oz / 71 g
1large eggbeaten
3tbspwhole milk
Instructions
Combine the flour, 1/3 cup sugar, baking powder, nutmeg, cinnamon and salt in a large bowl. Rub 1/2 cup cold butter into the dry ingredients until coarse crumbs form, then mix in the currants.
Add the beaten egg and milk and knead just until a dough forms. If it remains very dry or crumbly, add a small splash of additional milk.
Wrap and chill the dough until firm, about 30 minutes.
Heat a nonstick pan over low heat. Melt the remaining 1/4 cup butter and place the remaining 1/4 cup sugar on a plate for finishing.
On a floured surface, roll the dough to about 1/4 inch (6 mm) thick. Cut into 16 rounds with a 2 1/2-inch round cutter, gathering and rerolling scraps as needed.
Cook about six cakes at a time in the covered pan until golden, roughly 3–4 minutes on the first side and 2–3 minutes on the second.
While warm, brush both sides with melted butter and coat with the reserved sugar. Cool on a wire rack and repeat with the remaining cakes.
Serve warm or at room temperature with butter.
Notes
For tender cakes, use as little extra liquid as possible and avoid over-kneading. Keep the cakes about 1/4 inch thick and cook over low heat so the centers cook before the outsides become too dark. Store airtight at room temperature for up to 3 days; refrigerated up to 1 week or frozen up to 3 months.