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+ servings

Welsh Cakes

Course: Dessert, Snack
Cuisine: British, Welsh
Servings: 12



  • In a large bowl, add the flour, sugar and mixed spice. Stir to combine.
  • Add the butter and rub into the dry ingredients with your fingers until the mixture resembles fine breadcrumbs. Add the currants and mix.
  • Add the [beaten] egg and the milk, and mix to form a fairly stiff dough - you may need to use your hands to do this. If your dough feels too dry, add a little extra milk.
  • Tip the dough onto a floured surface and gently knead for a moment to bring together.
  • Heat a frying pan or flat griddle pan over a low-medium heat. Leave to come to temperature whilst you prepare your Welsh Cakes.
  • Using a rolling pin, roll the dough to about 5mm thick and cut into circles with a round 7cm cookie cutter. Set each circle to one side once cut and continue to re-roll the dough until you have around 12-15 round cakes.
  • Lightly grease your frying/griddle pan before placing your cakes on, keeping a bit of space between them (be careful not to overcrowd your pan - you will need to do this in batches). Cook the cakes for 3-5 minutes on each side, or until golden brown in colour.
  • Place the cooked Welsh cakes onto a wire rack to cool and dust with a little caster sugar to finish.


Welsh Cakes will keep for about 1 week, stored in an airtight container.