At this time of year, there’s something special about settling down with a warm cup of tea and indulging in a sweet treat. This autumn, we’ve taken a beloved Welsh classic and given it a twist that’s perfect for those cosy moments we all crave … Welsh Cakes, but instead of the traditional sultanas, we’ve swapped them for Welsh salted caramel fudge.
Imagine the buttery, crumbly texture of a Welsh Cake, now with the melt-in-your-mouth sweetness of caramel. It’s the perfect companion to a quiet afternoon spent under one of our Artisan Living blankets, enjoying a moment of calm amidst the hustle of the soon-to-be festive season.
So, let’s get baking! Here’s how to make your very own batch of Salted Caramel Welsh Cakes.
Ingredients:
- 225g self-raising flour
- 110g salted butter (chilled, cubed)
- 50g caster sugar
- 50g Welsh salted caramel fudge, chopped into small pieces (Coco Pzazz is our favourite)
- 1 egg
- A splash of milk (if needed)
- A pinch of cinnamon (optional, for a warm autumnal flavour)
- Extra butter or oil for cooking
Method:
- Prepare the Dough: In a large mixing bowl, rub the cubed butter into the flour using your fingertips until the mixture resembles breadcrumbs. It’s worth taking your time here, making sure the butter is evenly mixed for that perfect, crumbly texture.
- Sweeten It Up: Stir in the caster sugar, along with the chopped salted caramel fudge pieces. You can also add a pinch of cinnamon for an extra touch of warmth.
- Bind the Dough: In a small bowl, beat the egg, then add it to the mixture. Stir everything together until a soft dough forms. If the dough feels too dry, add a splash of milk, but be careful not to make it too wet. You want a firm, rollable consistency.
- Roll It Out: Lightly flour your work surface and roll the dough out to about 1cm thickness. Use a round cutter (or a glass) to cut out the Welsh Cakes.
- Cook to Perfection: Heat a griddle or heavy-based frying pan over a medium heat. Add a little butter or oil to the pan, then cook the Welsh Cakes in batches. They should take about 2-3 minutes on each side, turning golden brown on the outside, while staying soft in the middle.
- Cool & Enjoy: Once cooked, transfer the Welsh Cakes to a wire rack to cool slightly. But let’s be honest, they’re best enjoyed warm, straight from the griddle, paired with a steaming mug of tea.
These Salted Caramel Welsh Cakes are the epitome of autumn indulgence. Imagine curling up on the sofa, wrapping yourself in a woollen throw, the pages of a book or a Christmas magazine in your hands. The scent of caramel and cinnamon lingers in the air as you take a bite of a freshly baked Welsh Cake. What could be more comforting?