Soft and buttery, this is the only Welshcake recipe you need
(12 votes)
Cook: 30 Mins
Serves: 30
Price: 9p per serving
Nutritional Information
Each 23g serving contains
Energy
623kj
149kcal
623kj
149kcal
7%
Fat
6.7g
6.7g
Med
10%
10%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
2707kj/647kcal
Typical energy values per 100g:
2707kj/647kcal
Ingredients
225g butter
450g self-raising flour, plus extra for dusting
170g caster sugar
170g currants
½tsp mixed spice
3 eggs, beaten
1-2tbsp semi-skimmed milk
Method
1
Rub the butter into the flour until it looks like breadcrumbs.
2
Reserve 1tbsp of the caster sugar, then add the rest to the mixture along with the currants and mixed spice.
3
Stir in the eggs, adding the milk if the dough is too stiff. Roll out on a flour-dusted surface to about 5mm thick, then cut into 6cm rounds.
4
Preheat a griddle or large, heavy-based frying pan over a low heat.
5
Cook the Welshcakes in batches for 3-4 mins on each side, until well risen and golden brown.
6
Serve the Welshcakes warm, sprinkled with the reserved caster sugar.