Best 7 Grannys Welsh Cakes Recipes

WELSH CAKES

Steps:

• In a large bowl, add the flour, sugar and mixed spice. Stir to combine.
• Add the butter and rub into the dry ingredients with your fingers until the mixture resembles fine breadcrumbs. Add the currants and mix.
• Add the [beaten] egg and the milk, and mix to form a fairly stiff dough - you may need to use your hands to do this. If your dough feels too dry, add a little extra milk.
• Tip the dough onto a floured surface and gently knead for a moment to bring together.
• Heat a frying pan or flat griddle pan over a low-medium heat. Leave to come to temperature whilst you prepare your Welsh Cakes.
• Using a rolling pin, roll the dough to about 5mm thick and cut into circles with a round 7cm cookie cutter. Set each circle to one side once cut and continue to re-roll the dough until you have around 12-15 round cakes.
• Lightly grease your frying/griddle pan before placing your cakes on, keeping a bit of space between them (be careful not to overcrowd your pan - you will need to do this in batches). Cook the cakes for 3-5 minutes on each side, or until golden brown in colour.
• Place the cooked Welsh cakes onto a wire rack to cool and dust with a little caster sugar to finish.

WELSHCAKES

Steps:

• Rub the butter into the flour as you would if making biscuits, then stir in the sugar, spice, and dried fruit. Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes.
• Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes; you will need to re-roll and so forth but that shouldn't be problematic. Preheat your unoiled griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.

WELSH CAKES

Steps:

• Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
• Chill dough 1 to 2 hours.
• Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

WELSH CAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

WELSH CAKES

Steps:

• Rub the butter into the flour with a pinch of salt, then stir in the sugar and currants.Tip in the egg and mix into a dough. Grease a flat cast iron griddle pan or large heavy-based frying pan (not non stick) with a drizzle of oil and put on a very low heat.
• On a floured surface, roll out the dough to a 1cm thickness. Stamp out thin rounds with a 6.5in fluted cutter, re-rolling the trimmings as you go.
• To check whether the heats right for the griddle or pan you need to cook a trial cake. The pan is hot enough when a sprinkling of water sizzles up in a few seconds. Drop a welsh cake on to the griddle, leave it there for 5-6 minutes till the underside is brown, then flip it over and do the same to the other side to cook the middle. If the cakes are browning too quickly, reduce the heat of the pan & allow to cool slightly before you cook any more.
• Cook the Welsh cakes in batches, trying not to overcrowd the griddle, then transfer to a wire rack to cool. Serve warm sprinkled with caster sugar.

GRANNY'S WELSH CAKES

Steps:

• Beat margarine & sugar together.
• Add eggs & beat till smooth.
• Add dry ingredients & stir till just nicely mixed.
• Roll out on floured surface to 1/4 to 1/2-inch thick.
• Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
• Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
• Remove to baking rack to cool.
• Store in an airtight container or ziplock bag.