Easy Welsh Cakes
Quick, traditional Welsh cakes — perfect for beginners. These buttery, currant-studded griddle cakes are ready in under 30 minutes and show why Welsh cakes are a timeless teatime treat.
Ingredients
- 225g plain (all-purpose) flour
- 1 tsp baking powder
- 50g cold butter, diced
- 75g caster sugar (or light brown sugar)
- 1 egg, beaten (room temperature)
- 1–2 tbsp milk (optional, if dough is dry)
- 75g currants or sultanas
- Pinch of salt
- Optional: 1/2 tsp mixed spice or ground cinnamon
- Extra caster sugar to dust
Equipment
- Mixing bowl
- Pastry cutter or fingertips
- Rolling pin
- Round cutter (3–4 cm)
- Heavy frying pan or griddle
- Spatula
Instructions
- Rub the cold diced butter into the flour and baking powder using a pastry cutter or your fingertips until the mixture looks crumbly.
- Stir in the sugar, pinch of salt, optional mixed spice/cinnamon, and the currants or sultanas so they are evenly distributed.
- Add the beaten egg and mix. If the dough seems too dry, add 1–2 tablespoons of milk to bring it together into a soft dough. Use a room-temperature egg for easier mixing.
- Turn the dough onto a lightly floured surface and roll out to 5–8 mm thick. Cut rounds with a 3–4 cm cutter and re-roll scraps as needed.
- Heat a heavy frying pan or griddle over medium-high heat, then reduce to medium. Cook the cakes on a dry pan for 2–3 minutes per side until golden and slightly puffed. Control the heat to prevent burning — test one cake first to check the temperature.
- Cool slightly on a wire rack and dust generously with caster sugar before serving.
Nutrition (estimate per cake)
Approx. 110–140 kcal; 3–5g fat; 18–22g carbs; 2–3g protein (varies by size and exact ingredients)
- Keep the butter cold for light, crumbly cakes.
- Don’t overwork the dough — handle it briefly to avoid tough cakes.
- Control pan heat: too hot = burnt outside, raw inside. Test one cake first.
- Use a room-temperature egg to mix more easily and evenly.
Serving ideas
- Dust with caster sugar and serve warm with a little butter or jam.
- Pair with hot tea or coffee for a classic afternoon treat.
- Make mini stacks for brunch or a tea party — layer with jam or clotted cream.
FAQ
Q: My dough is sticky — how do I fix it?
A: Chill it for 10–15 minutes, then lightly flour your work surface and hands. If still sticky, fold in a little extra flour, a teaspoon at a time.
Q: The dough is dry and crumbly — what now?
A: Add 1 tsp milk at a time (or a little beaten egg) until the dough comes together into a soft but not wet dough.
Q: Can I make Welsh cakes gluten-free or vegan?
A: For gluten-free, use a 1:1 gluten-free flour blend and check the texture; you may need a splash more liquid. For vegan, use vegan butter and an egg replacer (flax egg or commercial replacer); results will be slightly different but still tasty.
Q: How do I store and reheat Welsh cakes?
A: Store in an airtight container at room temperature for 2–3 days. Freeze cooled cakes separated with baking paper for up to 1 month. Reheat gently in a toaster or low oven, or warm in a pan for 1–2 minutes per side.
Looking for more ideas? See our full recipe collection at MadeForRecipes / Recipes or read about traditional Welsh cakes at BBC Good Food.