A lot of items were rationed during the war so people had to come up with creative recipes that did not require ingredients that were in short supply.

We have two recipes that you can try at home!  

Welsh Cakes


170g self-raising flour

55g margarine or butter

55g sultanas (or mixed dried fruit)

55g sugar

1 small carrot grated

1 egg

1 tablespoon milk

1/4 teaspoon of ground nutmeg


  1. Rub the butter and flour together until it resembles bread crumbs
  2. Stir in nutmeg, sugar and dried fruit
  3. Mix in the egg and milk to make a dough
  4. On a floured surface, roll the dough to 1/4 inch thick
  5. Using a cookie cutter cut the dough into circles of 7cm diameter
  6. Pre-heat griddle or heavy frying pan on a moderate heat, and grease
  7. Put in Welsh Cakes and cook until golden brown on both sides (about 4 minutes)
  8. Take the Welsh Cakes out of the pan and sprinkle a little sugar over


Berry Shortbread


250g plain flour

115g margarine

115g sugar

Large handful of small berries


  1. Preheat the oven at 180 degrees Celsius
  2. Melt the margarine
  3. Add in the sifted flour and sugar and stir
  4. Knead the mixture and flatten out with your hands
  5. Sprinkle the berries evenly out over the top
  6. Very gently fold the dough in and knead very gently
  7. Press gently 18cm tin
  8. Bake for 20 minutes until golden brown
  9. Remove and cool in tin for 20 minutes
  10. Cut into slices and leave to cool on a wire rack