Easy Welsh Cakes – welsh cakes recipe
A classic Welsh tea-time treat: lightly spiced, currant-studded griddle cakes that are quick to make. Originating in Wales, these handheld cakes are cooked on a dry griddle and served warm. Yield: about 16–20 (6cm) cakes. Total time: 30–40 minutes.
Ingredients
- 350g self-raising flour
- 100g cold unsalted butter, diced
- 75g caster sugar (plus extra to sprinkle)
- 1 large egg
- 2–3 tbsp milk (as needed)
- 75–100g currants or sultanas (or mixed dried fruit)
- Pinch of salt
- Optional: ½ tsp mixed spice or ½ tsp vanilla extract
Equipment
- Heavy griddle or large frying pan (flat-based)
- Rolling pin
- 6cm round cutter (or a glass)
- Cooling rack
Instructions
- Start by sifting the self-raising flour and a pinch of salt into a large bowl. Add the caster sugar and optional mixed spice if using.
- Rub the cold, diced butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the currants (or chosen dried fruit) to distribute evenly through the crumbly mix.
- Beat the egg with 1–2 tbsp of milk, then add to the dry mix and bring together with a little more milk as needed to form a soft, slightly sticky dough. Avoid overworking.
- Turn the dough onto a lightly floured surface and roll out to 5–7mm thickness for even cooking. Cut rounds with a 6cm cutter and re-roll scraps briefly.
- Heat a heavy griddle or frying pan over a moderate, dry heat (no oil). Cook the cakes in batches for 3–4 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Transfer cooked cakes to a cooling rack for a minute or two, then sprinkle generously with caster sugar and serve warm.
Nutrition estimate (per cake)
Approx: 110 kcal · 2.5g protein · 6.5g fat · 12g carbs
- Keep the butter very cold and rub quickly to get a light texture.
- Don’t overwork the dough — handle it briefly for tender cakes.
- Maintain a consistent thickness (5–7mm) so all cakes cook evenly.
- Control pan temperature: medium heat gives a golden outside and cooked inside — test one cake first.
Variations
- Plain: omit fruit for simple buttery cakes.
- Cheese Welsh cakes: add 50g grated cheddar and reduce sugar for a savory twist.
- Flavored: fold in cinnamon or lemon zest for extra aroma.
- Gluten-free: use a 1:1 gluten-free self-raising flour blend. Dairy-free: swap butter for cold dairy-free spread and use plant milk.
Serving ideas
Serve warm with a knob of butter, jam or clotted cream alongside a pot of tea or coffee. Stack cooled cakes for picnics or pack in a tin for a portable snack.
FAQ
How long do Welsh cakes keep?
Stored airtight in the fridge they keep 2–3 days. Reheat briefly before serving.
Can I freeze Welsh cakes or the dough?
Yes — raw dough rounds can be frozen on a tray then bagged. Cooked cakes freeze well for up to 2 months; thaw and reheat.
How do I reheat them?
Warm gently on a griddle or in a low oven (150°C/300°F) for a few minutes. Microwaving for short bursts works but can soften the sugar coating.
My dough is wet / cakes are pale / cakes burn outside but raw inside — what went wrong?
If the dough is wet, add a little more flour and keep handling minimal. Pale cakes mean the pan isn’t hot enough; increase heat slightly. If outsides burn before inside cooks, lower the heat and cook a little longer per side.
For more ideas, browse our collection at MadeForRecipes /recipes/ or see a classic reference at BBC Good Food.