Lemon Welsh Cakes with Honey Ginger Whipped Butter
Prep
Cook
Total
Yield 10
A traditional Welsh tea time treat, little cakes with raisins and spices. Take an untraditional twish with these Lemon Welsh Cakes. Serve warm with Honey Ginger Whipped Butter. Delicious.
Ingredients
For the Welsh Cakes:
- 225g plain flour (AP), plus extra for dusting surface
- 85g caster sugar (super fine granulated), plus extra for sprinkling
- 1/8 tsp ground cinnamon
- 1/2 tsp baking powder
- 1 tsp lemon zest (approx 1 medium lemon)
- 100g butter, cold and cubed, plus another tablespoon or so for cooking
- 60g raisins
- 1 egg, lightly beaten
- 1 tbsp milk
For the honey ginger butter:
- 75g unsalted butter, room temperature
- 2 tbsp clear honey
- 1/2" fresh ginger, minced
- small pinch of salt
Instructions
To make the welsh cakes:
- Put the flour, sugar, cinnamon, lemon zest and baking powder in a bowl and mix together. Add the cold butter cubes and rub it into the flour mix with your finger tips, until it is the consistency of breadcrumbs.
- Mix the raisins in.
- Add the beaten egg, and use a wooden spoon to beat into the flour/butter mix until it forms a dough. Add the milk if needed if the dough is too dry to come together (depending on the size of your egg, you may not need it. I did). It should be the consistency of shortcrust pastry dough.
- Lightly flour a clean surface and roll out the dough to 1/4" thick. Use a 6" round cutter (fluted if you have it) to cut out the cakes, re-roll and cut scraps.
- Heat your griddle on a medium heat and add some butter.
- Cook the welsh cakes for about 3 minutes either side, until dark golden brown. Add more butter between batches if needed.
- While warm, sprinkle with some sugar. Serve warm with lots of butter.
For the honey ginger whipped butter:
- Whip the butter until pale and fluffy, about 2-3 minutes.
- Stir/whip in the honey, ginger and salt.
Notes
Serve warm or store in an airtight container for up to 5 days. Store butter covered in fridge, use within 2 days. You can use salted butter for the whipped butter, just omit the extra salt. I prefer unsalted so I can salt to my taste.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/lemon-welsh-cakes-honey-ginger-whipped-butter/