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Delicious Welsh Cakes Recipe

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★★★★★

4.6 from 68 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://foodbylina.com/delicious-welsh-cakes-recipe/