Welsh cakes are such a simple cake to make, there’s no need to line a tin with baking parchment or preheat the oven to 180°C. They are cooked on a griddle pan on the hob almost like a pancake. They are a true Welsh classic originating from the early 19th Century with fat and sugar being added to an old flatbread recipe. A rather endearing name for these in the north of the UK is singing hinnies.
Most recipes will have spices and sultanas or currants added to the dough however I’ve thrown the Welsh cake into the 21st Century with the addition of white chocolate, brazil nuts and desiccated coconut. Feel free to experiment with all kinds of flavour combinations; if you’ve got some mincemeat leftover (which I do) you can try making Christmas Welsh Cakes, adding a few spices into the dough as well.
Here are some other recipes on my blog that use white chocolate and coconut:
240g self raising flour
50g white chocolate, chopped finely
50g Brazil nuts, chopped finely
25g desiccated coconut
Rub together the self raising flour with the margarine until it resembles breadcrumbs. Mix through the sugar and use a palette knife to bring the dough together with the egg. If the dough feels slightly dry, you can add a tablespoon of milk.
Use your hands to lightly work in the white chocolate, Brazil nuts and desiccated coconut, trying not to overwork the dough. Flatten the dough to 1.5cm thick on a lightly floured surface. With a 6cm round cutter, or a flower cutter which I used, cut out rounds of the dough. The dough can be rerolled.
Over a medium heat, add some margarine to a bakestone or frying pan until it has just melted. Cook the Welsh cakes in the pan until it is golden brown on both sides; this takes about 2-3 minutes a side. Once cooked, sprinkle with a little bit of caster sugar and place into a low oven to keep warm.
I like to serve these with a bit of clotted cream and raspberry jam alongside an afternoon tea.