How to Make Simple Traditional Welshcakes You’ll Love

Today: My favourite recipe for fabulous Welshcakes. They’re traditional, super simple to make and absolutely delicious.

How to Make Fabulous Welshcakes You'll Love - Simple and TraditionalUntil I moved to Cardiff 10 years ago I’d never had a welshcake. Now I adore them! If you haven’t tried one I’d describe them as a cross between a scone and a biscuit but you cook them in a dry pan (or on a ‘stone‘ if you’re very traditional). This gives them that lovely brown top and bottom but with a pale, moist middle. We’re back in England now and although you can pick them up in some supermarkets I just don’t think they can quite measure up to a homemade batch. I’ve taken to making them myself since finding a traditional Welshcakes recipe in The Great British Book of Baking a couple of years ago. I’ve adapted it slightly and it’s very straight forward and easy for the kids to get involved which is always a bonus.

Traditional Welshcakes Recipe

  • 225g self-raising flour
  • a pinch of salt
  • 100g butter (chilled and diced)
  • 75g caster sugar (plus some for dusting at the end)
  • 50g dried fruit (I use sultanas)
  • 1 egg yolk
  • 3tbs milk
  1. Rub the butter into the flour and salt until it looks like crumbs then stir in the sugar and the fruit.
  2. Mix together the egg yolk and the milk and add it to the flour mixture, bringing it together into a dough. It shouldn’t be sticky.
  3. You may need to add a little more milk or flour to get it to the right consistency for rolling (depending mainly on the temperature of your kitchen and your hands).
  4. Roll out the dough on a floured surface to about 1cm think. Cut out the cakes with a round cutter. I get about 18.
  5. Heat your pan (or stone/griddle) to a medium temperature. You shouldn’t need to grease it as long as it is relatively ‘non-stick’.
  6. Cook the cakes in batches until they are brown on the outside and slightly puffed up. It takes around 2 minutes per side. Don’t try and flip them over too soon as they are quite ‘floppy’ at that stage.
  7. Remove to a plate and let them cool until you can just pick them up. Then dip both sides into a plate of caster sugar to lightly coat them.

They keep for a few days but they a lovely while they are still warm. I don’t know why but these seem particularly appropriate at Easter. If you like to mess with tradition you can add a bit of hot cross bun type spice by adding 1/2 tsp cinnamon, 1/4 tsp mixed spice and 1/4 tsp nutmeg and including a bit of candied peel in your dried fruit.

If you enjoy traditional baking check out Mummy Alarm’s Traditional Tarte Tatin recipe, yum!

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What do you think?

  1. Pingback: 5 ways to keep the kids amused this Easter | Yellow Days

  2. Just made some of these. Not made welshcakes for ages. I’ve never used egg in mine – just milk but did try this time and they taste delicious.
    I so miss my nan’s bakestone though..hers were the best – done on a big thick bakestone that took two people to lift onto the cooker and took 15 mins to warm up!!

  3. About to make these. I grew up eating my great Nan’s Welsh cakes. She was from Bridgend and used a bakestone. They were always delicious and quite light and fluffy. I am on the hunt for the right recipe, this is my sixth attempt to get the taste of nan’s! A storage tip, Nan always wrapped them in a tea towel to cool and stored them in a tin with a slice of bread. Thanks for the recipe 🙂

  4. Pingback: Recipe for traditional welshcakes | LAB

  5. YUMMY

    My son-in-law has Welsh parents – living in QLD. I live in Sydney and have just made these for the first time – they are delicious and my son-in-law thinks I am the best cook in the world. I have tried them with different fruit – sultanas, currents and raisins – they’d were all great. Thankyou.