Toffee Welsh Cakes
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Rich, buttery, and indulgent, these Toffee Welsh Cakes are a classic dessert that combines the best of British baking with the indulgence of toffee
Ella x
Ingredients
- 300all-purpose flour
- 200 gbutter
- 200granulated sugar
- 150light brown soft sugar
- 100golden syrup
- 4 nulllarge eggs
- 150milk
- 10sea salt
- 15baking powder
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿l). Line a baking tray with parchment paper.
Tip: Ensure the parchment paper is long enough to wrap around the cakes.
- 2
In a large mixing bowl, cream the butter and sugars together until light and fluffy.
Tip: Use an electric mixer for best results.
- 3
Beat in the eggs one at a time, followed by the golden syrup.
Tip: Be careful not to overbeat the mixture.
- 4
In a separate bowl, whisk together the flour, baking powder, and sea salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Do not overmix the batter.
- 6
Stir in the melted butter until fully incorporated.
Tip: Ensure the cakes are evenly coated with the buttery mixture.
- 7
Scoop the batter into 6-8 portions, depending on desired size.
Tip: Use a cookie scoop or spoon to portion out the batter.
- 8
Place the cakes on the prepared baking tray, leaving about 2cm of space between each cake.
Tip: Ensure the cakes are not touching each other.
- 9
Bake for 20-25 minutes, or until the cakes are golden brown and firm to the touch.
Tip: Check the cakes after 20 minutes and rotate the tray for even baking.
- 10
Remove the cakes from the oven and let them cool on a wire rack for 5 minutes.
Tip: Allow the cakes to cool slightly before serving.
- 11
Drizzle the cakes with melted toffee and serve warm.
Tip: Serve immediately, as the toffee will set over time.
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