Thursday, March 19, 2015

Welsh Cakes

Sometimes the simplest recipes are the best.
Take Welsh Cakes, for example. It just doesn't get much more basic and simple than Welsh Cakes, yet they are pretty much one of the tastiest things on the planet. 
I remember taking a cooking course when I was in elementary school (way WAY back when) and the lady teaching it made these. I was instantly hooked. 
I recently saw some pins on Pinterest and was reminded of these fabulous little morsels. The recipes I could find online were all in metric/by weight so I did a little conversion math and came up with the measurements in this version. I, by no means, claim to have "come up with" this recipe. It has been around since the dawn of time (pretty sure) but the conversions here are mine. Hopefully they work as well for you as they did for us. 
Definitely give them a try. You probably have all you need in your kitchen right now!

Welsh Cakes

1 cup flour
1 tsp baking powder
1/8 tsp nutmeg
pinch salt
1/2 cup butter, cold
1/4 cup sugar
1/3 cup currants
1 egg
2 Tbsp milk

1 - 2 Tbsp sugar, for sprinkling

In a mixing bowl, whisk together flour, baking powder, nutmeg, and salt. Using 2 knives or a pastry blender, cut in the cold butter until mixture resembles course crumbs. 
Stir in the sugar and currants.

Make a well in the center and add in egg and milk.
Using a fork, mix in the ingredients until dough comes together. 

Flour a work surface and then roll dough out to approximately the thickness of your baby finger. 

Cut out with a round cookie cutter. (Apparently, traditionally the edges should also be fluted!)
Reroll the trimmings and cut out more rounds. 
Heat a large skillet over medium heat. Lightly grease with either cooking spray or a little butter. 
Place as many rounds as will fit on the skillet without touching.

Cook approx 3 -4 minutes on the first side. Carefully flip over.

Cook for another 3 or so minutes. (If bottoms are going too dark, too fast then turn down your heat!)
Remove from pan to a wire rack. 

Sprinkle immediately with a little sugar.
Continue cooking remaining cakes.

These are amazing served warm with a little butter OR room temp with some jam.
Like scones but different. 
Little fluffy and crispy bites of heaven. 
P.S. - This recipe makes 12 cakes using a 2.5 inch cookie cutter. 


  1. Replies
    1. Thank you @Nicolthe pickle :) I could eat them every day!

    2. Hey, Nico, they are really good warm.

  2. they look like a more reasonable alternative too (giant) muffins, yummy, too.

  3. These sound so yummy! Fluffy and crispy... they almost sound like they would melt in your mouth. Yum! Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week's issue.

  4. Thank you for taking me back to my grandma's kitchen. As a little girl I would help her make "tea cakes". These were so good, fluffly and they do melt in your mouth. I used cake flour....

  5. I didnt like the nutmeg flavor maybe next time ill use cinnamon instead

    1. Cinnamon would be an awesome substitute :)

  6. Welsh cakes originate from Wales in the UK (where I live). They've been around since the 19th century & were taken to work as a snack by miners. I remember eating my grandmother's delicious Welsh cakes.
    Traditionally they were made using mixed spice, however, they are commonly made using cinnamon, which is a delicious substitute ��

  7. Can i bake them instead

    1. You could definitely bake them but it would change the texture of the cake. :)

  8. These look and sound so so good

  9. Never thought of using a different spice for these! Thanks for the idea :) I guess you could add an extract to the batter as well.

  10. Are these considered a cookie or breakfast cake.

    1. Hi Ronna, I'm not sure what a "breakfast cake" is but I would definitely say they are not a cookie.

  11. What perfect little things! I'm going to make them. Thanks for posting this recipe! Can you suggest a substitute for the currants? Would reconstituted dried cranberries work? Thanks~

    1. Dried cranberries would work as would raisins. :) I wouldn't reconstitute them.