Brown Butter Welsh Cakes
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My go to treat when I want something special but don't have much time is these brown butter Welsh cakes. They're incredibly simple to whip up in just 45 minutes total, making them perfect for unexpected guests or a weekend indulgence. The brown butter gives them this wonderfully nutty depth that feels fancy but requires barely any extra effort. I love that eggs provide excellent protein to keep you satisfied, and the whole batch won't break the bank since you probably have most ingredients at home already. These little cakes strike that perfect balance between impressive and easy, which is why I keep making them again and again.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 gbrown sugar(null)
- 100 ggranulated sugar(null)
- 200 gunsalted butter(browned)
- 2 egglarge eggs(null)
- 1 mLvanilla extract(null)
- 5 gsalt(null)
- 5 gbaking powder(null)
- 2 gall-purpose baking soda(null)
- 120 mLunsalted milk(null)
- 60 gunsalted butter, melted(null)
- 40 ggolden syrup(null)
Detail level
Instructions
- 1
Preheat the oven to 190°C (375ºfF). Grease a non-stick baking sheet with the melted butter.
Tip: For easy removal, line the baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, and salt.
Tip: Use a whisk to incorporate air and prevent clumping.
- 3
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
Tip: Use a fork to break up any lumps in the egg mixture.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Tip: Stop stirring as soon as the mixture comes together in a shaggy dough.
- 5
Add the browned butter, golden syrup, and melted butter to the dough. Stir until the dough comes together in a cohesive mass.
Tip: The dough should still be slightly crumbly and not sticky.
- 6
Turn the dough out onto a floured surface and knead gently until the dough comes together.
Tip: Be gentle to avoid developing the gluten in the dough.
- 7
Use a cookie cutter or the rim of a glass to cut out the Welsh cakes. You should be able to get 8-10 cakes.
Tip: Use a light touch to avoid pressing down on the dough.
- 8
Place the Welsh cakes on the prepared baking sheet, leaving about 2.5 cm of space between each cake.
Tip: Do not overcrowd the baking sheet.
- 9
Bake the Welsh cakes for 20-25 minutes, or until they are golden brown and firm to the touch.
Tip: Keep an eye on the cakes after 15 minutes to avoid overcooking.
- 10
Remove the Welsh cakes from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer the cakes to a wire rack to cool completely.
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