Welsh Cakes Recipe

Introduction

Welsh cakes are delightful, lightly spiced treats that combine the best of a scone and a cookie. Crisp on the outside and tender inside, they’re perfect for teatime or a cozy snack.

Ingredients

• 3 ¼ cups all purpose flour
• 1 tsp baking powder
• ¼ tsp cumin
• ¼ tsp cinnamon
• ¼ tsp clove
• ¼ tsp salt
• ½ cup vegetable shortening (chilled)
• ½ cup butter (cut into little cubes, chilled)
• ¾ cup sugar
• ⅔ cup raisins
• 2 large eggs (beaten)
• ½ tbsp milk (to mix)
• Powdered sugar for dusting

Instructions

1. Step 1: In a large bowl, sift together the flour, spices, baking powder, and salt. Whisk to combine thoroughly.
2. Step 2: Using a pastry cutter, cut the butter and shortening into the flour mixture until it resembles loose crumbs. Stir in the sugar and raisins.
3. Step 3: Add the beaten eggs and milk to the mixture. Gently combine with a rubber spatula until a shaggy dough forms. Avoid overmixing. If the dough is too dry, add about a teaspoon more milk, but use sparingly. The dough should clump when pressed between your fingers.
4. Step 4: On a floured surface, roll the dough to about ¾ inch thickness. Use a 2½ inch cookie cutter to cut circles. To lift the dough shapes, use a pastry scraper if they stick. Gather the scraps, roll again, and cut more circles until all the dough is used. This yields about 20 cakes.
5. Step 5: Heat a lightly greased griddle or non-stick pan over medium heat. Cook the cakes until golden on each side. Serve warm, dusted with powdered sugar.

Tips & Variations

• For a traditional touch, substitute currants for raisins or try adding a splash of vanilla extract to the dough.
• Keep the butter and shortening properly chilled to achieve a tender, flaky texture.
• If you prefer a spicier flavor, increase the cinnamon and clove slightly, but be cautious as these spices are potent.

Storage

Store Welsh cakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; simply thaw at room temperature. Reheat gently on a griddle or in a toaster oven to refresh their crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Welsh cakes instead of cooking them on a griddle?

Yes, you can bake them at 375°F (190°C) for about 12-15 minutes until golden, but cooking on a griddle gives the traditional texture and flavor.

How do I prevent the Welsh cakes from sticking to the pan?

Lightly grease the pan before heating and ensure it’s at medium heat. Using a non-stick pan or a well-seasoned griddle will also help prevent sticking.

Welsh Cakes Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

Welsh Cakes are traditional griddle cakes from Wales, made with a spiced dough containing raisins and cooked on a griddle until golden brown. These lightly sweetened treats have a delicate crumb and are perfect for a cozy snack or teatime accompaniment, dusted with powdered sugar for added sweetness.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 20 Welsh cakes 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Welsh
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ¼ cups all purpose flour
• 1 tsp baking powder
• ¼ tsp cumin
• ¼ tsp cinnamon
• ¼ tsp clove
• ¼ tsp salt
• ¾ cup sugar
• ⅔ cup raisins

Fats

• ½ cup vegetable shortening (chilled)
• ½ cup butter (cut into little cubes, chilled)

Wet Ingredients

• 2 large eggs (beaten)
• ½ tbsp. milk (to mix, plus up to 1 tsp if needed)

For Serving

• Powdered sugar for dusting

Instructions

1. Combine Dry Ingredients: In a large bowl, sift together the all purpose flour, baking powder, cumin, cinnamon, clove, and salt. Whisk thoroughly to ensure all spices and dry ingredients are evenly mixed.
2. Cut in Fats: Using a pastry cutter, work the chilled butter and vegetable shortening into the flour mixture until it resembles loose crumbs. Then stir in the sugar and raisins evenly.
3. Add Wet Ingredients and Form Dough: Pour the beaten eggs and half a tablespoon of milk into the mixture. Use a rubber spatula to gently combine everything just until a shaggy dough forms. Avoid overmixing to keep the texture tender. If the dough feels too dry, add a teaspoon of milk gradually, but do not add too much. The dough is ready when it clings together when pressed with your fingers.
4. Roll and Cut Dough: On a floured surface, roll the dough to a thickness of about ¾ inch. Use a 2½ inch cookie cutter to cut circles. To lift the dough circles easily without tearing, use a pastry scraper if they stick to the surface. Gather any scraps, roll again, and cut more circles until all dough is used. This recipe yields approximately 20 cakes.
5. Cook on Griddle: Heat a lightly greased griddle or non-stick pan over medium heat. Cook the Welsh cakes in batches, flipping them carefully to cook each side until golden brown, about 2-3 minutes per side. Serve the cakes warm, dusted generously with powdered sugar.

Notes

• Do not overmix the dough to keep the cakes light and tender.
• If the dough feels too dry, add milk sparingly to avoid making it sticky.
• Cooking on medium heat prevents burning while ensuring the cakes cook through.
• Use a pastry scraper to handle delicate dough circles easily without breaking.
• These cakes are best served warm but can be stored in an airtight container for up to 3 days.

Keywords: Welsh cakes, traditional Welsh recipe, griddle cakes, spiced cookies, raisin cakes, teatime treats, stovetop cakes