Traditional Welsh Cakes | Easy Recipe

Well, hello there, folks, and a very warm welcome back to What's For Tea. It's lovely to see you, and I hope that I find you very well. And you might remember, we were down in Wales, down in Llandudno recently, and we love these. I picked up a pack of these whilst we were in a wee bakery down there. They are so easy to make. They remind me a bit of a scone, but they're thinner and flatter and a wee bit harder. Definitely not as soft as a traditional scone, but these are lovely with a cup of tea, and they just melt in your mouth. So let me show you how I put these together. Like I said, ever so easy. So in my bowl, I've got my self-raising flour, and then to that, I'm going to add some lovely soft butter. I am using unsalted, but you could use salted if you wanted. And for some additional fat, I'm going to add a wee bit of olive oil. You could add lard if you have it. I just want to add a wee bit more moisture and a wee bit more richness, hence the extra fat. So you just want to rub everything together until it resembles breadcrumbs. Something like this is ideal, and it'll only take you, you know, two or three minutes just to rub together properly. And to this, I'm going to add some white sugar. I am using caster sugar. If you don't have any, just use ordinary white sugar. It doesn't matter. And I'm also going to add sultanas. You could add currants or raisins, anything like that. But I like the nice, juicy sultanas. So just rub these through your mixture as well. And then we're going to beat an egg. This is a large egg. If you don't have any large, I would just use a couple of small eggs. And you want to give these a really good mix together. And then we're just going to add that straight in to the dry ingredients. And I'm going to grab a knife and just bring everything together in the bowl until all of your dry bits are missing, you know, from the bottom of your bowl and it's all nicely stuck together. Again, this will only take you a minute or so. It doesn't take you long at all. But you don't want anything dry in the bottom of your bowl. You just want to limit contact with your hands because you don't want to heat all the butter and everything up. You want to keep this as cool as possible. So you want to flour your surface. I've just used plain flour for that. Bring your mixture together into a ball. But again, don't handle it too much because you want these nice and dry and crumbly. You may end up with tough cakes if you work this too much. And then just gently roll out your mixture. You may need to turn it around a couple of times to prevent it sticking to your work surface until you've got a depth of about five millimetres. These are quite thin, you know, they're not chunky at all. Then just grab yourself a small cookie cutter or any size cookie cutter you like. But traditionally, these are quite small and quite thin. And you can re-roll your dough as many times as you need to to get the most cakes from your dough. You'll end up with about, you know, 16 to 18 of this size. If you want more, just double up the ingredients. If you want less, just half the ingredients. It's really easy. Just make sure everything is well floured to make sure nothing sticks to your surface or to your rolling pin. So like I said, just keep going until you've run out of dough. The amount you will get will depend on the size of your cutter. I'm just going around the bottom there just to make sure none of my sultanas are stuck to the cutter so that I don't have too many sticking out from the sides. You want to leave this sitting for about 20 minutes just to stiffen up so that you can actually pick them up and pop them into your hot pan because they're going to be very floppy and very flexible. So a nice hot pan, but you want a nice low heat. You don't want this too hot because you do want them to cook through and not burn. So as low as your heat will go, I am using a gas cooker and I've got this on to the lowest flame possible. And you want to give them about four minutes on each side until they're a nice colour, just like this. And I've done mine in two separate batches just so that they do cook nice and evenly and you don't overcrowd your pan. So I'm just going to set these to the side for the time being and do my second batch. Actually, there's an extra one I just had to do on its own because it wouldn't fit in with everything else. So just do these in small batches until they're all done. And they are fabulous, let me tell you. They're amazing hot straight from the pan, but they're just as nice when they've cooled down. And these are lovely with a nice scrape of butter on the top, like I said, with a cup of tea or coffee. And these will keep quite happily in an airtight container for a couple of days until they're starting to get by their best. And they also freeze really well as well. Highly recommend giving these a go if you do like scones or anything like that. But like I said, they're not exactly like a scone. They're a wee bit firmer and obviously thinner and flatter. Somewhere between shortbread and a scone, I would say. But they're just the most amazing texture, as you can see. Just absolutely delicious and ever so easy to make. So yeah, thank you so much for watching, if you're still here. And a huge thank you to the supporters of the channel over on my Patreon page and to the channel members here on YouTube. To anyone who's left me a lovely comment, thumbs up the video or hyped or shared the video. If you've bought me a coffee, using the buy me a coffee link or left me a super thanks donation. Everything that you do is very much appreciated, but never expected. And I will catch up with you during the week back here on What's For Tea. So until I see you again, mind to take care of yourselves and bye for now. Bye now.