Welsh cakes

Welsh cakes

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(56 ratings)

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
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  • 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.

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Comments, questions and tips

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13th Dec, 2017
Absolutely love this recipe! I am in no way welsh but adore welsh cakes. Having never made welsh cakes before i thought i'd trial these to see if i could include them in a christmas hamper. I made the recipe with 50g dried cranberries and the zest of an orange and omitted the lard, instead choosing to use all butter. They turned out so well and taste delicious and christmassy!
22nd Jul, 2017
Arbennig o dda.....very good
Vegie too
20th Jul, 2017
It is incredible that something you would presume would be okay for vegetarians, eg a cake, would be meat free. Why put lard into a sweet dish? I think at least the recipe should state non vegetarian or offer an alternative. It may seem nothing to a meat eater but to us it is a big thing.
1st Mar, 2016
made these with half butter, half Trex (no lard in the fridge) and they were light and delicious
18th Nov, 2015
Simple to follow recipe, my first time of making welsh cakes though I have purchased and eaten them often when in Wales. The dough came together well without the need for additional liquid and using a smaller cutter I managed to get 23 'two bites and gone' cakes. They were tasty but I will reduce the amount of sugar next time as I found them very sweet.
21st Feb, 2015
I changed nothing about this recipe aside from using all butter (I prefer it) and using 70g of sultanas instead of currants. I only just managed to get 14 out of this mix, using an 8cm cutter, after rolling out the dough to approx. 1-1.5cm. They were delicious, none survived the night, and they were eaten with a variety of things from butter, to jam, to ice cream.
20th Oct, 2014
Really delicious and flavoursome! Would definitely recommend this recipe.
7th Aug, 2014
Welsh Cakes are great don't get hung up on just currants try something else - Dark chocolate and orange - Lemon - Cinnamon - Milk chocolate - White chocolate and vanilla - Dark chocolate and lime - Lemon and almond - Dark chocolate and ginger - Pineapple - Toffee pecan - Cherry and coconut - Double chocolate - Apricot and cinnamon - Lemon and poppyseed - Blueberry - Pistachio and lemon - Coconut and lime - Hazelnut - Cherry and almond - White chocolate and lemon - Milk chocolate and hazelnut - Blueberry and vanilla - Cranberry - Milk chocolate raisin - Blueberry and white chocolate - My favorite dried Cranberries and white chocolate.
14th Jul, 2014
My families have lived in the states for a few generation, but I grew up eating these!! http://www.betterdoneyourself.com/2008/11/10/welsh-cookies-3/
27th Apr, 2014
Delicious little cakes and so easy to make. I've made a few batches in the last week, and they don't last long! Everyone's gone crazy for them here! I don't use lard, so I just doubled the butter. When recipes don't specify egg size, I go with medium, but I've found large works best for this. The finished dough was then moist enough that no extra liquids were needed. Will definitely be making these again before too long. :)


18th Feb, 2016
Does the butter need to be cold (directly out of the fridge)?
goodfoodteam's picture
28th Apr, 2016
Yes both the lard and the butter should be chilled.
7th Sep, 2014
What is meant by mixed spice. Trying to make these in the U.S. Thank you
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your questio. Mixed spice is a British blend of sweet spices such as cinnamon, nutmeg and allspice. In the US you have a similar blend called pumpkin pie spice, use this if you can find it, or use cinnamon instead, hope this helps.
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