Welsh Cakes Recipe: Traditional Griddle-Baked Treat

Diana Henry, The Telegraph's award-winning cookery writer, presents a recipe for Welsh cakes—traditional griddle-baked treats that combine the texture of a scone with the structure of a biscuit. The recipe uses simple ingredients including self-raising flour, butter, mixed spice, caster sugar, currants or raisins, and egg, taking approximately 20 minutes to prepare and 20 minutes to cook. The method involves rubbing butter into flour, mixing in spices and dried fruit, rolling the dough to 5mm thickness, cutting into rounds, and cooking on a griddle or heavy frying pan for about 3 minutes per side. Henry notes that Welsh cakes are fragile and melting in texture, superior to scones in her assessment, and recommends serving them warm with butter, optionally dusted with sugar.