Welsh Cakes

Welsh Cakes

A favourite of Ian’s, these simple little cakes, were a staple in the cake tin whilst he was growing up and were the first port of call on his arrival at home after a day at school.

Makes about 14 little cakes



225g Self-Raising Flour 

1/2 tsp salt 

1 tsp nutmeg 

90g golden caster sugar 

115g cold diced unsalted butter 

100g raisins 

1 medium egg beaten 

1 tbsp cold water 


Electric Mixer/Mixing Bowl

Rolling Pin

Parchment Paper

Frying Pan

Pastry Cutter 6cm diameter

Cooling Tray



Mix the dry together (flour, salt, spice, sugar) 

In a mixer (or by hand) rub in the butter until completely incorporated 

Mix through the fruit 

Add the egg and water and bring quickly to a dough

Flatten and wrap in parchment paper

Chill in the fridge for 30mins 

Roll out to half a centimetre thick

Cut into 6cm circles 

Set a non-stick frying pan over a medium heat for a few minutes, then reduce heat to a lower setting

Slowly ‘dry fry’ (no fat required) the cakes and turn them so as not to scorch  - approximately 4 minutes either side, dependent on thickness

Experiment with the first few to get the heat correct

Dust with caster sugar whilst warm or leave plain

Leave to cool

These will keep in a sealed container for a good 5 days or so