Welsh cakes are a beloved traditional treat that bring a warm, comforting taste of Wales to any table. While they’re often enjoyed on St David’s Day, there’s no reason to save them just for special occasions—these golden, gently spiced cakes are perfect any time of the year. Whether you’re serving them as an afternoon snack, adding them to a picnic basket, or enjoying one with a cup of tea on a rainy afternoon, a freshly baked batch of Welsh cakes never goes amiss.
Made with a few simple pantry staples, Welsh cakes are surprisingly easy to prepare. Lightly crisp on the outside and soft in the middle, they’re typically cooked on a griddle or heavy frying pan rather than baked in the oven. With a hint of spice, a handful of dried fruit, and a generous dusting of sugar, these little rounds are sure to become a household favourite.
Follow these four easy steps to master the art of making perfect Welsh cakes—no baking expertise required. In just a short time, you’ll be enjoying warm, sweet, buttery cakes that taste just like the ones from a traditional Welsh kitchen.
Nutritional Information (per serving):
Each serving provides approximately 357 kcal, 5g of protein, 46g of carbohydrates (of which 18g are sugars), 16.5g of fat (including 10g of saturated fat), 1.5g of fibre, and 0.7g of salt.
Welsh cakes- ingredient list!
This recipe makes approximately 8–10 Welsh cakes, depending on the size of your cutter. For the most authentic flavour and texture, try to use high-quality ingredients and follow the traditional method as closely as possible.
110g / 4oz salted butter – Preferably use Welsh salted butter for a rich, authentic taste. The butter should be well-chilled and cut into small cubes before you begin, as this helps create a beautifully crumbly texture when rubbed into the flour. You’ll also need a little extra for greasing your pan or griddle.
225g / 8oz self-raising flour – Sieve the flour into your mixing bowl to introduce air and ensure a light, even texture. You may also want a bit extra on hand for dusting your surface when rolling out the dough.
85g / 3oz caster sugar – This fine sugar blends smoothly into the mixture, offering a delicate sweetness without overwhelming the subtle spice and buttery richness of the cakes.
A generous handful of sultanas – These add natural sweetness and chewy bursts of flavour to every bite. You can substitute with currants or raisins if you prefer, but sultanas are traditional.
1 free-range egg, beaten – The egg helps bind the mixture together and enriches the dough. Choose free-range eggs for the best flavour and ethical quality.
A splash of milk, if needed – Depending on the consistency of your dough, you might need to add a small amount of milk to bring it all together. Add it slowly, just a teaspoon at a time, to avoid making the dough too sticky.
Welsh cakes- step by step instruction method!
Step 1
Place the flour into a large mixing bowl and add the butter, cut into small cubes. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. Take your time with this step, lifting the mixture slightly as you rub to incorporate a little air. Once the breadcrumb texture is achieved, sprinkle in the sugar and add the sultanas. Stir everything together with a spoon or your hands to evenly distribute the ingredients.
Step 2
Crack the egg into the bowl and mix it through the dry ingredients until it starts to come together. If the mixture feels too dry or crumbly, add a small splash of milk—just enough to help bring the dough together. Continue mixing until a soft, cohesive ball of dough forms, being careful not to overwork it.
Step 3
Lightly flour a clean work surface to prevent the dough from sticking, then place the ball of dough onto it. Using a rolling pin, gently roll out the dough, turning it occasionally to ensure it doesn’t stick and maintains an even thickness. Continue rolling until the dough is approximately 5mm (¼ inch) thick. Try to keep the thickness consistent across the entire surface for even baking.
Step 4
Once rolled out, use a 7.5cm (3 inch) fluted cookie cutter to cut out rounds from the dough. Press the cutter firmly into the dough without twisting to ensure clean edges. Gather any remaining scraps of dough, re-roll them lightly, and continue cutting until all the dough is used.
Step 5
To cook the Welsh cakes, you’ll need a bakestone or a heavy iron griddle—something with a thick base that retains heat well. Begin by rubbing a small amount of butter over the surface of the bakestone or griddle to lightly grease it. Then, using a piece of kitchen paper or a clean cloth, wipe away any excess butter. You want a very thin, even coating to prevent sticking without making the cakes greasy.
Step 6
Place the bakestone or griddle over direct heat on your stovetop—medium to medium-low heat works best. Allow it to heat up gradually for a few minutes until it’s hot but not smoking. You can test the temperature by sprinkling a little flour on the surface; if it turns golden brown in a few seconds, the griddle is ready.
Step 7
Carefully place the Welsh cakes onto the hot surface, making sure to leave a little space between each one so they cook evenly. Cook them for about 2 to 3 minutes on the first side, until they are golden and caramel brown underneath. Flip them gently with a spatula and cook the other side for another 2 to 3 minutes. The outside should be a rich golden brown, while the inside remains soft and tender. Adjust the heat as needed to avoid burning.
Step 8
Once the Welsh cakes are cooked to a beautiful golden brown on both sides, carefully remove them from the bakestone or griddle using a spatula. Place them on a wire rack or a plate lined with kitchen paper to cool slightly. While they are still warm—but not too hot to handle—sprinkle them generously with caster sugar. The warmth helps the sugar to stick and creates a delicate, sweet coating on the surface.
Step 9
Traditionally, Welsh cakes are made with sultanas for a touch of fruity sweetness, but some people prefer to leave them out for a simpler flavor. Another popular variation is to let the cakes cool completely, then slice them in half horizontally and sandwich them back together with a layer of jam—typically raspberry or strawberry—for an extra treat. However you choose to enjoy them, Welsh cakes are best served fresh, slightly warm, and with a cup of tea.
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