Easy classic Welsh cakes recipe

I’ve lived in Wales for 20 years now, and there are so many things I love about being here.

The traditions and the culture.  Joe’s ice cream.  The stunning beaches.  The language that I’m finally starting to learn.  The words and phrases that I’ve picked up.

And Welsh cakes.

I’ve been buying Welsh cakes for years.  In packets from the shops and occasionally in paper bags, still warm from the griddle from the market.

But I’d never made them myself for some reason.  So this week I decided to finally give them a go.  And I can’t believe I waited so long.

They’re so easy to make and they are really, really tasty.

If you want to give them a go yourself, here’s what you need to know:

Ingredients

• 225g (8oz) self raising flour
• 115g (4oz) butter (plus a bit extra for the pan)
• 85g (3oz) caster sugar (plus a bit extra for sprinkling)
• Handful of raisins
• 1 tsp mixed spice
• 1 egg
• Splash of milk (if needed)

Equipment

• Mixing bowl
• Scales
• Heavy based frying pan
• Rolling pin
• 6cm round cutter
• Spatula to turn the welsh cakes as they cook

Here’s what you need to do:

1. Put the self raising flour and butter into a big mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture looks like fine breadcrumbs.
2. Stir in the sugar, mixed spice and raisins.
3. Add the egg and bring the mixture together into a soft dough.
4. If it’s too dry to come together properly add a splash of milk.
5. Turn the dough out onto a floured worksurface and roll it out to about 1/4 inch thickness.
6. Cut circles out using a 6cm round cutter.
7. Lightly grease the pan and then put on the hob on a medium/low heat.
8. Cook the Welsh cakes a few at a time, for 2-3 minutes on each side.
9. The Welsh cakes should be lightly browned and slightly risen
10. Once they’re cooked take them out of the pan and sprinkle them on both sides with caster sugar.
11. Enjoy!

These Welsh cakes are amazing when they’re still warm from the pan, but are also just as good later on with a cup of tea.

You can store them in an airtight container and they should keep for up to a week, but they’ll never last that long in my house!  Luckily for me Nerys loves these as much as I do, otherwise I’d end up devouring the lot.

Print Recipe

Simple classic Welsh cakes

These classic Welsh cakes are really simple to make and are a perfect teatime treat.

Prep Time10 minutes mins

Cook Time20 minutes mins

Cuisine: Welsh

Keyword: Classic Welsh cakes, Welsh cakes, Welsh cakes recipe

Servings: 20 Welsh cakes

Author: This glorious life

Equipment

• Scales
• Mixing bowl
• Rolling Pin
• 6cm round cutter
• Heavy based frying pan
• Spatula

Ingredients

• 225 grams self-raising flour
• 115 grams butter plus a little extra for greasing the pan
• 85 grams caster sugar plus a little extra for sprinkling
• 1 handful raisins
• 1 tsp mixed spice
• 1 egg
• 1 splash milk if needed

Instructions

• Put the self raising flour and butter into a big mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture looks like fine breadcrumbs. 
• Stir in the sugar, mixed spice and raisins.
• Add the egg and bring the mixture together into a soft dough.
• If it's too dry to come together properly add a splash of milk.
• Turn the dough out onto a floured worksurface and roll it out to about 1/4 inch thickness.
• Cut circles out using a 6cm round cutter.
• Lightly grease the pan and then put on the hob on a medium/low heat.
• Cook the Welsh cakes a few at a time, for 2-3 minutes on each side.
• The Welsh cakes should be lightly browned and slightly risen.
• Once they're cooked take them out of the pan and sprinkle them on both sides with caster sugar.