Delicious Welsh Cakes Recipe
Introduction
Welsh cakes are delightful, lightly spiced treats perfect for teatime or a sweet snack. These soft, buttery rounds studded with currants come together quickly and cook in a skillet, making them an easy and satisfying bake.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground mace
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 ounces lard
- 2 ounces butter
- 1 large egg
- 1/2 cup dried currants
- 2-3 tablespoons milk
- Granulated sugar for finishing
Instructions
- Step 1: In a bowl, mix together the flour, caster sugar, baking powder, salt, ground mace, and ground cinnamon until well combined.
- Step 2: Use your fingers or a food processor to blend in the lard and butter until the mixture resembles coarse crumbs.
- Step 3: Stir in the dried currants, then add the beaten egg and work it into the mixture. If the dough feels too dry, add 2 to 3 tablespoons of milk until it forms a soft, non-sticky dough.
- Step 4: Wrap the dough in cling film and chill it in the refrigerator for 30 minutes to firm up.
- Step 5: Roll the chilled dough out on a floured surface to about 1/4 inch thick. Use a biscuit cutter to cut out rounds, collecting and re-rolling scraps as needed.
- Step 6: Heat a cast-iron pan over medium heat and lightly butter it. Cook the Welsh cakes for 3 to 4 minutes on each side until they are lightly browned and cooked through, adjusting the heat if necessary.
- Step 7: Let the cakes cool for a minute, then toss them in granulated sugar while still warm to coat all sides.
- Step 8: Enjoy the Welsh cakes slightly warm. To reheat, use a pan, toaster, warmed oven, or microwave briefly if you’re in a hurry.
Tips & Variations
- For a richer flavor, replace the lard with all butter if preferred.
- You can substitute currants with raisins or chopped dried cherries for different fruity notes.
- If you don’t have ground mace, increase the cinnamon slightly or add a pinch of nutmeg as a substitute.
- Using a non-stick or well-seasoned cast-iron pan helps prevent sticking and ensures even cooking.
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; thaw at room temperature before reheating. Reheat gently in a dry pan or warm oven to retain their texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake Welsh cakes instead of cooking them on a pan?
Traditional Welsh cakes are cooked on a griddle or skillet for their characteristic texture and browning. Baking them in the oven is possible but may result in a different texture, usually drier and less tender.
What is the difference between Welsh cakes and scones?
Welsh cakes are cooked on a hot griddle or pan and are usually thinner and softer with a slight chew, whereas scones are baked and tend to be thicker, fluffier, and crumblier. Welsh cakes also often incorporate spices like mace and cinnamon, adding distinctive warmth.
PrintDelicious Welsh Cakes Recipe
This classic Welsh Cakes recipe yields soft, buttery treats filled with currants and delicately spiced with cinnamon and mace. Cooked on a griddle or cast-iron pan, these traditional cakes are perfect for an afternoon snack or teatime indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 30 minutes chilling time
- Yield: 15 cakes 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Welsh
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground mace
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Fat and Egg
- 2 ounces lard
- 2 ounces butter
- 1 large egg
Additions
- 1/2 cup dried currants
- 2–3 tablespoons milk (as needed)
- Granulated sugar (for coating finished cakes)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, caster sugar, baking powder, salt, ground mace, and ground cinnamon until evenly mixed.
- Incorporate Fats: Using your fingers or a food processor, blend the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, ensuring well-distributed fat for tender cakes.
- Add Currants and Egg: Stir the dried currants into the mixture. Beat the large egg lightly and incorporate it into the dough. If the dough feels too dry, add 2 to 3 tablespoons of milk gradually until you achieve a soft dough that is neither wet nor sticky.
- Chill the Dough: Wrap the dough in cling film or place it in a sealed container and refrigerate for 30 minutes to firm up for easier handling.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Use a biscuit cutter to cut out round shapes. Gather any scraps, re-roll, and cut additional rounds until all dough is used.
- Cook the Cakes: Heat a cast-iron pan or griddle over medium heat and lightly butter the surface. Place the Welsh cakes on the pan and cook for 3 to 4 minutes on each side until they turn a light golden brown. Adjust the heat as needed to avoid burning while ensuring thorough cooking.
- Cool and Coat with Sugar: Let the cooked Welsh cakes cool for a minute. While they are still warm, toss them in granulated sugar to coat all sides, giving a pleasant sweetness and a slight crunch to the exterior.
- Serve: Enjoy the Welsh cakes slightly warm. For reheating, use a pan, toaster, warmed oven, or microwave briefly to regain their softness and warmth.
Notes
- Use a light hand when blending lard and butter to maintain a crumbly texture ideal for Welsh cakes.
- If you prefer, substitute currants with raisins or chopped dried fruits.
- Adjust milk quantity as needed to avoid overly sticky dough.
- Cooking on moderate heat is key to avoid undercooked interiors or burnt exteriors.
- Welsh cakes can be stored in an airtight container for up to 3 days; reheat lightly before serving.
Keywords: Welsh cakes, traditional Welsh recipe, stovetop cakes, currant cakes, tea time snack, easy baking snack
