Welsh cakes

Prep: 10 mins Cook: 6 mins


Makes 16
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per cake

  • kcal138
  • fat6g
  • saturates1g
  • carbs20g
  • sugars9g
  • fibre9g
  • protein2g
  • salt0.13g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter, cut into small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g lard, cut into small pieces, plus extra for frying
  • 50g currant
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • splash milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (82)

kathmedwards's picture

Best thing I've ever had with a cup of tea. Easy peasy.

meganpettinger's picture

Made these exactly as per the recipe...well what can I say, absolutely gorgeous!! The kids weren't interested whilst I was making them, but happily polished them off once cooked!

jellicoe's picture

Not quite the same as my granny's but I'm very pleased with the batch I made as it's my first attempt. Doubled the mixture because I knew my daughters would wolf them down. My 3 year old has informed me they are "yummy scrummy" which is her highest praise. Thanks to Good Food I am now Super Mum! As an added bonus, I've had a lovely trip down memory lane, re-living rubbing in flour and butter/lard at my granny's knee and the welsh cakes themselves are lovely.

lagalloise's picture

Wonderful to find these here! Is there anybody Welsh out there who remembers 'butterscotch tart' from school dinners? My mum made it for Bryn Offa secondary school in Wrexham and I've been looking for the recipe ever since! She died without writing it down for me! It was wonderful, just as all welsh traditions are!
Cymru am Byth from me to all welsh folks here!

rockcakeswales's picture

dydd gwly dewi i pawb/Happy St Davids day all....

These are a must house full of daffodils,spring is in the air.
Welshcakes wafting the kitchen kettle on for when the men get home from work..... Proud to be WELSH ...

fionablandford's picture

These are yum! just made a match ready for work tomorrow for St Davids day and they are so good i'm about to make some more! I used normal frying pan as that was all i had.

1559florence's picture

i made these today for the first time, i used 100g of butter instead of lard they were delicious i will definately use this recipe again.

trouble7272's picture

I always use all margarine and self raising flour and a touch of mace as a spice with cinnamon too so you dont need to faff with baking powder and mine are nice and soft and i even leave the fruit out of one batch for my husband who doesnt like dried fruit and they are really lovely he cant get enough of them

cowbag750's picture

Truly delicious! I used golden caster sugar in this recipe and on the 2nd batch, I substituted the currants and used a mixture of dark choc, milk choc and white choc drops - very yum yum xx

carrotpeeler's picture

I made these yesterday as a valentine's treat for my (welsh!) boyfriend and am so excited at how they've turned out - cant wait to give him them! very easy to make, and they look and taste fab. very proud of myself as I don't have a lot of baking experience!

welshcake-mama's picture

Used self raising flour and all butter instead of lard for a better texture and taste

rowanrose's picture

Lovely recipe, made these as a treat for supper. It was hard to resist eating them when they were still hot! Next time I will slightly reduce the amount of mixed spice, the other half found them a bit too spicy for him but still had no trouble eating them :-)

tyson345's picture

my dad is from south wales a merther boy sorry if i spelt that wrong spelling is not my strong point but he made great welsh cakes i have made them a jew times but not as good as him he used a old blck griddle would like one but not cheap i dont put mixed spice in mine only cinnamon i did see by your ingredients you used lard as well as butter i will try this next time to see if mine come out better.

babycow's picture

So easy to make and delicious!

elinormwelch's picture

Made these yesterday to pass the time in the blizzard conditions! Perfect - light and crumbly - we even gave the poor cold and wet postman a couple to eat in his van!

maryb59's picture

I use the grated rind of an orange into the dry mixture and use some of the orange juice to mix yummmmmmmmmmy,
I also make some with grated apple for those who don't like dried fruit ,nice and moist mmmmmmmm

bowley1's picture

Just like my Nan used to make - a real blast from the past and a warm reminder of my childhood

foodie is me's picture

These turned out delicious. I did substitute the lard with margarine and it worked just fine.

dpclough's picture

Very nice, although unfortunately not quite as good as those made by the Welsh wife of a friend. Still, with a bit of practice...maybe. Take it easy so as not to burn the first few! Double the mixture, because you / your family will wolf them down in no time!

emerald's picture

I didn't have any raisins so used chopped semi-dried prunes instead - delicious!


Questions (4)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…