Welsh Cake
Discover the timeless charm of Welsh Cakes, a beloved treat steeped in tradition and perfect for any time of day. These delicate, griddle-cooked cakes are made from a buttery dough infused with warm mixed spices (optional) and studded with sweet currants, creating a beautifully soft, crumbly texture. Quick and easy to prepare in just 35 minutes, they’re cut into rounds and gently cooked on a stovetop, giving them their signature golden crust. Whether dusted with caster sugar for a classic finish or served with a dollop of butter, Welsh Cakes are a delightful snack that pairs perfectly with tea. Perfect for family gatherings, teatime spreads, or as a heartfelt nod to Welsh heritage, this recipe is as versatile as it is nostalgic. Keywords: traditional Welsh cakes, griddle cakes, easy tea-time recipe, currant-studded cakes, homemade Welsh treats.
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Recipe Information
Ingredients
- 225 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Mixed spice (optional)
- 110 grams Salted butter
- 85 grams Caster sugar
- 50 grams Currants
- 1 unit Large egg
- 1 tablespoon Milk (if needed)
- 1 teaspoon Oil or butter (for greasing griddle)
- 2 tablespoons Extra caster sugar (for dusting)
Instructions
In a large mixing bowl, sift the all-purpose flour, baking powder, and mixed spice (if using).
Add the cubed salted butter into the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and currants.
Lightly beat the egg in a separate small bowl and add it to the mixture. Using a fork or your hands, bring the dough together. If the dough is a little dry, add up to 1 tablespoon of milk gradually until it forms a soft, pliable dough.
On a lightly floured surface, roll out the dough to about 1 cm thick.
Using a round cookie cutter (approximately 6 cm in diameter), cut out rounds from the dough. Gather scraps, re-roll, and cut out more rounds until all the dough is used.
Heat a griddle or non-stick frying pan over medium-low heat. Lightly grease the surface with a teaspoon of oil or butter.
Cook each Welsh cake on the griddle for about 2-3 minutes on each side, or until they are golden and cooked through. Keep an eye on the heat to avoid burning.
Remove the Welsh cakes from the griddle and let them cool slightly on a wire rack.
Dust them with extra caster sugar before serving. Enjoy as they are or with a spread of butter.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 143.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 156 mg | 12% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
