Sift flour, baking powder, cinnamon, sugar, nutmeg into a large bowl. Add butter and mix with fingers or a pastry blender tool until resembles fine breadcrumbs. Beat the eggs lightly and add to flour mixture. Add the raisins and mix well. Add just enough almond milk or dairy of choice to make a firm dough similar to shortcrust pastry. We added 8 tablespoons of almond milk to get to the desired consistency. However, depending on your climate of your kitchen and humidity this can vary.
Pull the dough together to make a ball. Do not overwork the dough as this can make the pastry dough tough. Dust your board, the dough and your rolling pin with a little flour.
Roll the dough to between ¼ inch (6.5 mm) to ½ inch (12.5 mm) on floured surface and cut with 2 and ¾ inch (6.5 cm) rounds. Lightly grease your pan or griddle with a little oil spray. Cook the cakes on a greased griddle over low heat until golden brown. We set our gas mark on 3 to 4 and cooked the cakes approximately 3-4 minutes each side until golden brown on each side and cooked through. Sprinkle with a little granulated sugar or sugar alternative if desired.
Best if serve hot off the griddle. Welsh cakes can be reheated in the toaster or in the microwave for a few seconds. However, they can also be eaten at room temperature but we prefer them hot.
Enjoy St. David's Day Welsh cakes on this special day or any day you want a lovely snack, yummy breakfast treat or tea time treat. Traditionally it is served with jams or honey. You can also really kick it up with some coconut whipping cream and berries for a real treat. They can be served hot off the griddle my favorite or at room temperature. Happy St. David's Day!
These little cakes can be stored in the refrigerator for up to 7 days in a sealed container or can be frozen up to 3 months. Just heat and serve!