Welsh Cakes are traditional Welsh treats that are a great recipe to make with kids, and so delicious. Why not have a go at making a batch of fresh cooked welsh cakes for St. David’s Day, today March 1st!?! (St. David is the patron saint of Wales, in the same way that Saint Patrick is the patron saint of Ireland). There is also a printable with an easy-to-follow recipe that the kids can color, with the Welsh dragon (from the Welsh flag) tucking into a Welsh cake!
Welsh Cake Recipe Printable (just download and print)
At first glance, Welsh cakes look a little bit like scones that haven’t risen, but don’t let that fool you, when you cook them yourself you’ll find that they are moist and sweet (but not too sweet) and perfect for a little treat with a cup of tea or glass of milk.
Most Welsh cake recipes call for currants, but when we make them at home we substitute in sultanas (or golden raisins in America) because the kids prefer them. Another change we make at home is that we use a non-stick frying pan to cook our Welsh cakes. Traditionally a cast iron griddle stone is used, but like pretty much everyone else out there, we don’t have one and the frying pan works just fine!
Welsh Cake Recipe
Ingredients (makes approximately 20 small welsh cakes)
250g (1.05 cup) self raising flour
A pinch of mixed spice
Half a tsp of baking powder
A pinch of salt
125g (4.4 oz or 8.3 tbsp) unsalted butter
75g (1/3 cup) castor sugar (also caster sugar, a fine grind of granulated sugar)
50g (1/5 cup) sultanas
1 egg
5 tsps of milk
A little bit of oil to grease the frying pan for cooking.
Directions
1. Sieve flour, baking powder, mixed spice and salt into a bowl.
2. Rub in the butter until the mixture looks like fine breadcrumbs.
3. Stir in the sultanas and castor sugar.
4. Mix in the egg and milk until a stiff dough forms (add extra milk if needed)
5. Chill the dough in the fridge for half an hour.
6. Roll out to about 1cm (little less than 1/2 inch) thick on a floured surface and cut out your Welsh cakes. Most traditional welsh cakes are cut with a circular cutter with fluted edges, but any shape that isn’t fiddly will do.
7. Cook in a lightly greased frying pan or on a griddle at a medium heat for about three minutes on each side, until they are lightly browned (about five or six small welsh cakes in the pan at once).
8. Place to cool on a plate that has a sprinkling of castor sugar on it and sprinkle a little more over the top.
Traditional welsh cakes always use the mixed spice and currants/raisins/sultanas combination, but you can play around with the recipe to a certain extent to make your own custom “Not Very Welsh Cakes.” Try some of your own favorite flavors with the basic dough. We’ve tried chopped up crystallized ginger, dried cranberries, and dried mango all together with delicious results! The lemon zest and poppy seed combo that works so well with scones also tastes top notch!
It is entirely possible to make some very nice savory versions by removing the sugar and adding ingredients like grated cheese or mustard, and precooked chopped leeks or tinned sweet corn. This makes a very versatile snack that can be easily popped in a lunch box or brought along for an extra after school energy boost. The savory version photographed below has both leek and sweet corn in it, with some ground almond replacing the sugar in the recipe, and goes really well with some fruit, cheese, and chutney on the side!
You can make life much easier by making a lot and freezing them. Although cooked welsh cakes freeze well, I’d suggest cutting out and freezing raw welsh cakes so you can get that just baked awesomeness each time. Once they are frozen on a tray you can stack them into baggies in the freezer with a bit of parchment paper between each one. Then all you need to do is pull them out to defrost and cook them as normal to have a fresh, fast and tasty savory snack or sweet treat.
Use our printable and decorative recipe sheet with your kids to make your own batch of traditional Welsh cakes this St David’s Day (or any day, because once you’ve tried them you’ll want to make them again and again!).
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FAQs
If your Welsh Cakes turned out hard, dry or crumbly, your mixture was probably not wet enough. Next time, add a little bit of milk so the mix is softer.
What is the difference between a Welsh cake and a scone? ›
Welsh cakes do not have the same solid structure and the hidden texture of English scones, but their thinness (they are way “slimmer” than scones, or American biscuits) is indeed deceitful, as they are packed with even more flavour, and comforting butter, than their English counterparts.
What is the story behind Welsh cakes? ›
It is certain that the cakes, generally known today as 'Welsh Cakes', have been tea-time favourites in Glamorgan since the latter decades of the last century. At one period they would be eaten regularly in farmhouses and cottages alike, and the miner would also expect to find them in his food-box.
Do you eat Welsh Cakes hot or cold? ›
Welsh cakes can be eaten hot or cold, though the vast majority of Welsh people will tell you how to eat Welsh cakes is eating them while they're still warm. You can heat them up easily in a pan, toaster oven, standard oven, or even your microwave.
Why do my Welsh Cakes burn? ›
If your pan is too hot, your Welsh cakes can be burnt or too dark on the outside before the middle is even cooked. Find the right heat which results in the middle of each Welsh cake being perfectly cooked right when the outside is lovely golden – this varies from hob to hob but a medium heat is generally best!
What is the slang for Welsh Cakes? ›
' Some may casually use 'cêcs' in their conversations, which is the Welsh slang for 'cakes. ' It's indeed one of those words that sparks conversations due to its unique variations!
What is the best way to eat a Welsh cake? ›
Cakes may be eaten straight from the package however most people prefer them warmed. Warming takes 8-10 seconds for one cake in a 1500W microwave, 10-12 seconds for a whole pack. If heating in an oven, 2-3 mins @ 275 will usually do.
What are Welsh Cakes called in England? ›
They were usually called Pica ar y Maen in south Carmarthenshire, West Glamorgan and South Glamorgan. In English, they would be called 'bakestone cakes' or simply 'bakestones'.
What is a fun fact about Welsh Cakes? ›
The Welsh Cakes were originally called "picau ar y maen" or "cakes on the stone." They are one of the most popular Welsh treats and the favorite food of so many in Wales. In fact, we asked over 25 people what their favorite Welsh recipe was and half of them answered Welsh Cakes.
What do you eat with Welsh Cakes? ›
Enjoy them with sugar, butter, plain, jam, cream, or even chocolate spread and marshmallow – the point of a welsh cake is that is makes you feel warm and cosy for a little minute. If you have more tips on how you cook your welsh cakes then we'd love to hear them. Add them to the comments below!
Cawl, pronounced "cowl", can be regarded as Wales' national dish. Dating back to the 11th century, originally it was a simple broth of meat (most likely lamb) and vegetables, it could be cooked slowly over the course of the day whilst the family was out working the fields.
What is the most popular dessert in Wales? ›
Welsh cakes
Perhaps the best-loved of all Welsh treats, these small, circular cakes are dusted in sugar and provide the perfect accompaniment to a hot cup of tea. Traditionally cooked on a bakestone, Welsh cakes can also contain sultanas and chocolate chips for a sweeter twist on the original recipe.
What cake did Churchill like? ›
This cake was one of Winston Churchill's favourites.
Do you toast Welsh cakes? ›
Welsh cakes are a cross between a flat scone and a fat pancake, studded with currants and sprinkled in sugar. These can easily be made ahead and stored in the fridge or freezer, then simply popped in the toaster to heat up! Top with jam (or just butter!) to make these a quick breakfast or a great afternoon tea snack!
How do I stop my cake from hardening? ›
This can be avoided by setting the right temperature. Cake becomes hard when the temperature set is incorrect or less. Try baking a cake between 180 degrees to 220 degrees, depending on the type of cake and if it still happens, then you should reduce the quantity of the batter.
How do you keep a cake from hardening? ›
Using an air-tight container is the best and easiest way to keep your cake from getting exposed to air. However, if you don't have one of those, you can wrap your cake in cling film, or if it's iced, place a large inverted bowl over it to trap the air.
How do you keep a cake from getting hard? ›
Use cake flour.
If a recipe calls for all-purpose flour, opt for cake flour instead to create a more moist, tender crumb. Additions like sour cream, buttermilk, or applesauce can also infuse moisture and prevent a dry cake. Baking soda or baking powder also ensures a nice lift in baked goods.
Why do my cakes get hard after baking? ›
Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture.
