Easy Welsh Cakes Recipe

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Easy Welsh Cakes Recipe

Learn how to make classic easy Welsh cakes: a quick, griddle-cooked sweet snack studded with currants and lightly dusted with caster sugar.

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Easy Welsh Cakes Recipe
Easy Welsh cakes: golden-brown rounds with dark cooking spots dusted with caster sugar, currants visible
Prep: 10 mins Cook: 8–12 mins Total: 20 mins Yield: 12–18 cakes Cuisine: British Category: Snack

Ingredients

  • 300g plain flour (all-purpose), plus extra for dusting
  • 1 tsp baking powder
  • 100g cold unsalted butter, diced
  • 85g caster sugar, plus extra for dusting
  • 1 large egg
  • 2–4 tbsp milk (as needed)
  • 75–100g currants (or raisins/sultanas)
  • 1 tsp mixed spice or a pinch of freshly grated nutmeg
  • Pinch of salt

Equipment

  • Mixing bowl
  • Rolling pin
  • Heavy frying pan or griddle (flat)
  • Cookie cutter (about 6–7 cm)

Method

  1. Rub the cold butter into the flour, baking powder, mixed spice and salt until the mixture resembles coarse breadcrumbs.
  2. Stir in the caster sugar and currants so they are evenly distributed.
  3. Beat the egg and add to the mixture, then add 2 tbsp milk and mix to bind. Add a little more milk only if needed to bring the dough together — it should be soft but not sticky.
  4. Turn the dough onto a lightly floured surface, shape gently into a disc and roll out to 5–7 mm thickness. Use the cookie cutter to stamp rounds.
  5. Heat a heavy frying pan or griddle over medium heat. Test the pan by flicking a few drops of water — they should dance and evaporate quickly.
  6. Cook the rounds on the dry hot pan for 2–3 minutes each side. Look for golden-brown color with darker cooking spots and a slightly springy feel when pressed.
  7. Cool slightly on a wire rack and dust with caster sugar before serving.
Timing & doneness cues: golden spots and a springy center indicate doneness. If the pan is too hot they will burn; too cool and they won’t color.

Tips & swaps

  • Swap currants for sultanas, raisins or small diced dried fruit.
  • Chill the dough for 15–30 minutes for a firmer, flakier texture and easier rolling.
  • Don’t overwork the dough — handle as little as possible to keep cakes tender.
  • Adjust milk quantity so the dough is barely holding together; it should not be sticky.

Storage & make-ahead

Store cooled cakes in an airtight container for up to 2 days. Freeze uncooked rounds separated on baking paper, or freeze cooked cakes with layers separated by parchment.

Nutrition estimate

Per cake (based on 15 cakes): approx 120 kcal, 4g fat, 18g carbs, 2g protein. Values are estimates.

Pro tips: Use a moderate pan heat and flip only once. If cakes are tough, you may have overworked the dough or added too much flour.

Serving ideas

  • Serve warm with butter, clotted cream or jam.
  • Perfect with a cup of strong tea or coffee for a traditional treat.

FAQs

Can you bake Welsh cakes instead of griddling?
Yes — bake at 200°C (180°C fan) for 8–10 minutes until lightly golden. The texture will be slightly different but still delicious.

What’s the best flour to use?
Plain (all-purpose) flour is traditional. Use a light hand with wholemeal as it alters texture and absorbency.

Can these be made vegan?
Yes — swap butter for a vegan block and replace the egg with 2 tbsp mashed banana or commercial egg replacer; texture will vary slightly.

How do I reheat Welsh cakes?
Warm briefly in a dry pan over low heat or in a toaster oven for a minute or two. Avoid the microwave as it can make them soggy.

For more quick and traditional recipes visit our recipes page or see a classic reference at BBC Good Food.

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