Traditional Welsh Cakes 🏴🍪
Soft, buttery, and gently spiced, these Welsh cakes are a beloved classic — like a cross between a scone and a biscuit, and utterly perfect warm from the griddle with a dusting of sugar.
Ingredients:
🌾 Plain flour: 454g
🍚 Caster sugar: 117g (plus extra for dusting)
🧈 Cold butter or lard: 170g, cubed
🍇 Currants: 112g
🥛 Buttermilk or milk: 285ml
🧂 Salt: ½ tsp
⚪ Bicarbonate of soda: ½ tsp
🧉 Mixed spice: 1 tsp (optional, for warmth)
Method:
1️⃣ ✋ Rub the butter or lard into the flour until it resembles breadcrumbs. Stir in the sugar, currants, salt, and mixed spice if using.
2️⃣ 🥛 Dissolve the bicarbonate of soda in the milk or buttermilk. Pour into the dry ingredients and mix to form a soft dough — add a splash more milk if it feels too dry.
3️⃣ 🖐 Roll the dough on a floured surface to about 5mm thick. Cut into rounds using a 6cm cutter.
4️⃣ 🔥 Heat a lightly greased bakestone or heavy frying pan over medium heat. Cook the cakes for 3–4 minutes per side until golden and puffed.
5️⃣ 🍬 Dust with caster sugar while still warm and serve.
Serving Info:
⏱ Prep Time: 15 minutes
🍳 Cooking Time: 20 minutes
🍴 Makes: ~20 cakes
🔥 Calories: ~150 per cake
Tips:
✔ Keep the heat steady — medium is best for even cooking.
✔ Lovely served with a spread of butter or a dollop of jam.
✔ They keep well in a tin for up to 3 days, though they’re rarely around that long!
A warm, nostalgic bake that’s perfect with a strong cuppa — Welsh comfort at its finest!