Banbury cakes

Preparation info
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Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

By Regula Ysewijn

Published 2020

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You are welcome to make traditional puff pastry, but my quick method works every time and costs you half the effort. Just make sure your butter is cut in small enough cubes and frozen, and keep the dough as cold as you can while you do the folding.


For the quick puff pastry

  • 240 g ( oz) butter, cut into cubes no larger than 1 cm (½ inch)
  • 240 g


Put the diced butter in the freezer for 30 minutes. Put the flour and salt in the bowl of an electric mixer and place in the fridge if you have space.

Take the butter from the freezer and the bowl from the fridge. Toss the butter in the flour so that the butter is coated with flour. This will prevent sticking.

Pulse the mixture twice for 1 second. Add half of the cold water and