Name: Traditional Welsh Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Welsh
Ingredients: 2 cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp mixed spice; ⅓ cup sugar, plus more for sprinkling; ½ cup currants; ½ cup cold, good quality butter; 1 large egg, slightly beaten; 1 Tbsp buttermilk (or more, as needed)

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Introduction

Welsh Cakes are a delightful traditional treat, perfect for tea time or a quick snack. These small, soft, and lightly spiced cakes are studded with currants and cooked on a griddle for a golden, slightly crisp finish.

Six thick, round, golden-brown crumpets with a soft, spongy texture are stacked in a loose pile on a white plate with a decorative edge. The crumpets have dark chocolate chips visible inside their sides and are dusted lightly with white powdered sugar on top. The plate sits on a white marbled surface, adding a clean and bright background to the warm tones of the crumpets. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp mixed spice
½ cup cold, good quality butter
⅓ cup sugar (plus more for sprinkling on top)
½ cup currants
1 large egg, slightly beaten
1 Tbsp buttermilk (or more, as needed)

Instructions

Step 1: Sift the flour, baking powder, and mixed spice into a mixing bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs.
Step 2: Stir in the sugar and currants evenly throughout the mixture.
Step 3: Add the beaten egg and buttermilk. Mix together to form a soft dough, adding a little more buttermilk if necessary to bring it together.
Step 4: Roll out the dough on a lightly floured surface to about 1/3 inch (approximately 7-8 mm) thickness.
Step 5: Cut the dough into rounds about 3 inches (7.5 cm) in diameter using a fluted or straight cutter. Welsh Cakes are traditionally smaller than scones.
Step 6: Heat a griddle or heavy frying pan over medium heat. Cook the Welsh Cakes for a few minutes on each side until they turn golden brown and are cooked through.
Step 7: Transfer the cooked cakes to a cooling rack or tea towel for a short rest. Sprinkle them with a little sugar while still warm and serve immediately for the best flavor.

Tips & Variations

Try adding a pinch of cinnamon along with the mixed spice for extra warmth.
Substitute currants with raisins or chopped dried cherries for different fruit flavors.
If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar added to mimic the acidity.
For a richer taste, use a combination of butter and a little lard when rubbing into the flour.

Storage

Store Welsh Cakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a toaster or on a griddle to restore the crisp outside and soft inside.

How to Serve

The image shows a stack of four small round cakes with scalloped edges on a white plate with a green decorative pattern. Each cake has a light golden-brown, slightly crisp top dusted with fine white powdered sugar. The cakes have a soft, pale yellow interior with visible dark raisins or currants scattered throughout. The cakes have a textured, slightly crumbly surface with a light crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour for Welsh Cakes?

Yes, all-purpose flour works perfectly and produces a light, tender texture.

Do Welsh Cakes need to be cooked on a griddle?

While traditionally cooked on a griddle, you can use a heavy, non-stick frying pan. The key is to cook them over medium heat to get an even golden color without burning.