Nana’s Welsh Cakes
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoons salt
- 12 tablespoons Kerrygold butter, softened (regular butter will work, but Kerrygold, from Ireland, tastes best!)
- 1 1/2 cups white sugar, plus more for sprinkling
- 2 cups raisins or currants
- 4 eggs
- 8 tablespoons milk
Instructions
- Mix the flour, baking powder and salt in a large bowl.
- Add the butter and mix, using your fingers, until it resembles fine breadcrumbs.
- Add in the sugar and currants or raisins and mix.
- Beat the eggs lightly in a separate bowl, and add to the large bowl with just enough milk to make a firm dough, similar to a pie crust.
- Chill the dough in the refrigerator for 1 to 2 hours.
- On a floured surface, roll out the dough until it’s about ¼-inch thick and cut it into circles (we use a water glass).
- Cook the cakes on a greased griddle or frying pan (Nana uses an electric skillet with nonstick spray) over low heat until golden brown.
- Sprinkle the cakes with a bit of sugar and eat them while they’re still warm, or let them cool and pack into lunch boxes. They also freeze well.
