Welsh cakes


These are a Welsh teatime teat.

Inspired by a Guardian article and various internet recipes.

This thin fruity cake-like mixture is cooked in a frying pan, and makes 16 Welsh cakes.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


250 g
plain flour
125 g
best butter
80 g
FAIRTRADE caster sugar
5 g
mixed spice
1 tbsp
dried sage
100 g
mixed dried fruit (FAIRTRADE raisins, sultanas, etc.)
to serve


Rub together the butter and flour to form a crumb-like mixture.

Add the caster sugar, fruit and spice, and mix in. Add the egg and stir until combined.

Using your hands, bring the dough together into a ball. Dust your rolling pin and work surface with some flour and roll the dough out onto a floured surface, until it is no more than 1 cm in thickness.

Cut into circles using a fluted or plain cutter.

Heat a griddle or a non-stick frying pan with no oil or butter, then cook the Welsh cakes over a medium heat until brown on both sides (about 3 to 5 minutes).


Sprinkle with caster sugar then serve warm with a spot of butter and a little Fairtrade Honey.