Barch Welsh Cakes

Traditionally known as a perfect tea time treat, served warm with a little butter and jam. They are also a ‘homemade rocket fuel’.

Welsh Cakes have become a energy source of choice for pro endurance athletes such as GB cyclist Geraint Thomas.

Recipe adapted from Bread, Cake, Doughnut, Pudding by Justin Gellatly

---

---

Ingredients

Dry

112 grams Self Raising Flour (extra for dusting)

1/4 tsp Mixed Spice

1/4 tsp Fine Sea Salt

60 grams Raisins / Sultanas

10 grams Demerara Sugar

40 grams Caster Sugar

Wet

62.5 grams Butter

1 Small Egg

1/2 tbsp Honey

---

Method

1. Mix the flour and salt in a large bowl.

2. Cut the butter into cubes. Then add the butter to the flour. Using your fingertips rub the flour and butter together until it looks like breadcrumbs. Like you would when making pastry.

3. Add the sugars, mixed spice and raisins/sultanas and mix together until combined and the fruit is evenly distributed.

4. In a small bowl gently whisk the egg with the honey. Add this to the flour and butter bowl. Bring together to form a dough. It may initially appear too dry, but be patient, it will form a dough. Try to avoid adding any extra liquid. If it really isn’t coming together, add a little milk, literally a teaspoon at a time. Similarly if it is too wet, add little bits of flour until it is pliable and easy to work with.

5. Wrap the dough in cling film and place in the fridge for at least 1 hour or you can even leave overnight.

6. Lightly flour a rolling pin and your rolling surface. Roll out your dough until it is 1cm thick, keep it as even a thickness as possible.

7. Ideally use a fluted cutter, but if not, then a glass will do the trick. I like to make little welsh cakes, so I use a 5cm cutter, but this is up to your preference.

8. Cut as many as you can out of your first roll. Gather the remaining dough into a ball, re-roll and cut more cakes.

9. Heat a non stick frying pan on a medium/low heat. No oil or fat is needed, just a dry heat. Start adding the cut welsh cakes to the pan. Don’t overcrowd the frying pan.

10. Cook for 3-4 minutes on each side until golden brown.

11. Use the first couple as tests. If they are cooking too quick, lower the heat. Ideally serve straight from the pan.

---

Notes

• Can’t find mixed spice, you can add a little cinnamon and or nutmeg. A little lemon or orange zest also goes down well.

• No demerara sugar, you can just use caster sugar or granulated.

• Ideally serve these warm straight from the pan, but they will keep for a few days in an air tight container.