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Welsh Cake Recipe

User Rating 3.5 Star Rating (3 Reviews)


Welsh Cakes Recipe

Welsh Cakes Recipe

Photo © RFB Photography
These little Welsh cakes are cooked on a bakestone or maen, that is the stone on which they are griddled. Although bakestones are found in all the Celtic countries, only in Wales do we griddle these sweet cakes. A heavy frying pan works well, but take care not to let the sugar in your Welsh cakes burn.

This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg, which was nominated for a Gourmand World Book Award in 2012

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes


  • 100g / 4 oz mixed butter and lard
  • 225g / 8 oz self raising flour
  • Pinch of salt
  • 75g / 3 oz caster sugar
  • 75g / 3 oz currants
  • ½ tsp mixed spice
  • 1 tsp honey
  • 1 medium egg, beaten


  • In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.
  • Stir in the sugar, currants, mixed spice and honey.
  • Add the beaten egg and mix to form a firm dough.
  • On a floured board, roll or pat the mixture until about 2cm thick.
  • Cut into 6cm discs and griddle over a medium heat until golden brown on both sides.
  • Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.
Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh cream and preserves.

Recipe courtesy of True Taste of Wales.
Guide's Response to User Reviews
"I have made this recipe many times. Following these amounts and using the one egg and maybe a dash of milk makes a perfect dough for Welsh cakes. It should be stiff but not hard and will certainly not be too soft. If the dough was as you describe then you had perhaps not weighed the dry ingredients correctly?" - Elaine Lemm, Your Guide to British Food
User Reviews

Reviews for this section have been closed.

 5 out of 5
St David Treat, Member RonBlenk

Decided to make these for St David Day and so glad I did. What treat. I only used half the dough but wrapped the rest and made the cakes the next day, I think they were even better? All my family loved them

43 out of 44 people found this helpful.

See all 3 reviews

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