Traditional Welsh Cakes
Soft, Buttery Griddle Cakes with a Hint of Spice
Welsh Cakes are a beloved classic treat from Wales. Somewhere between a cookie, a scone, and a pancake, these delightful little cakes are cooked on a griddle rather than baked in the oven. They’re lightly sweet, delicately spiced, and studded with juicy dried fruit.
Traditionally served warm and dusted with sugar, Welsh Cakes are perfect for afternoon tea, breakfast, or a comforting snack with coffee. They’re simple to make, require basic pantry ingredients, and cook in minutes on the stovetop.
What Makes Welsh Cakes Special?
Unlike scones that are baked or pancakes that are poured as batter, Welsh Cakes are made from a soft dough that’s rolled out and cut into rounds. They cook directly on a flat pan or griddle, creating a lightly crisp exterior while staying tender inside.
They’re often flavored with mixed spice and currants, giving them a warm, nostalgic flavor that has been loved for generations.
Ingredients (Makes about 12–15 cakes)
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225 g (1 ¾ cups) all-purpose flour
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85 g (6 tbsp) cold unsalted butter, cubed
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85 g (⅓ cup) granulated sugar
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75 g (½ cup) currants or raisins
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½ teaspoon mixed spice (or cinnamon + nutmeg)
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½ teaspoon baking powder
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1 large egg
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1–2 tablespoons milk
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Extra sugar for dusting
Step 1: Prepare the Dough
In a large bowl, combine flour, baking powder, and mixed spice.
Add the cold butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. This step ensures a tender, slightly crumbly texture.
Stir in the sugar and currants.
Beat the egg lightly and mix it into the dry ingredients. Add milk gradually, just enough to bring the mixture together into a soft dough. It should not be sticky, but pliable.
Step 2: Roll and Cut
Lightly flour your work surface and roll out the dough to about ½ inch (1 cm) thickness.
Use a round cutter (about 6–7 cm wide) to cut out circles. Re-roll any scraps gently and cut again.
Step 3: Cook on the Griddle
Heat a heavy frying pan or flat griddle over medium-low heat. Do not add oil.
Place the Welsh Cakes on the dry pan and cook for about 3–4 minutes per side until golden brown.
Turn carefully and cook the other side until evenly colored and cooked through.
The key is medium-low heat — too hot and they’ll burn outside before cooking inside.
Step 4: Finish and Serve
Remove from the pan and immediately dust with granulated sugar while still warm.
Serve warm or at room temperature.
Serving Suggestions
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Spread with butter while warm
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Add jam or clotted cream
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Serve alongside tea or coffee
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Enjoy as a lunchbox treat
Delicious Variations
1. Chocolate Chip Welsh Cakes
Replace currants with chocolate chips.
2. Lemon Zest Version
Add grated lemon zest for brightness.
3. Spice Boost
Increase cinnamon and add a pinch of cloves for a warmer flavor.
4. Savory Twist
Omit sugar and fruit, add cheese and herbs for a savory snack.
Storage Tips
Store in an airtight container at room temperature for up to 3 days.
They can also be frozen for up to 2 months. Reheat gently in a pan or microwave before serving.
Pro Tips for Perfect Welsh Cakes
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Keep butter cold for the best texture.
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Don’t overwork the dough — it keeps them tender.
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Cook slowly on medium-low heat.
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Dust with sugar while warm for the classic finish.
A Little History
Welsh Cakes have been made for centuries in Welsh homes. Traditionally cooked on a bakestone over an open fire, they were a practical treat that didn’t require an oven. Their simplicity and comforting flavor have kept them popular across the UK and beyond.
Final Thoughts
Welsh Cakes are charmingly simple yet incredibly satisfying. With their soft texture, gentle spice, and sweet sugar coating, they’re the kind of treat that feels both rustic and comforting.
Whether you’re discovering them for the first time or recreating childhood memories, these traditional Welsh Cakes are sure to become a favorite in your kitchen.