Speedy Welsh cakes
- Published: 16 Feb 22
- Updated: 25 Mar 24
Have a go at making homemade Welsh cakes in a flash with our speedy recipe. These fluffy bakes are perfect with a cuppa or to celebrate St David’s Day and take just 30 minutes to prepare.
Take a look through more of our traditional Welsh recipes.
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Ingredients
- 115g unsalted butter, plus a little extra for brushing
- 225g self-raising flour, plus extra for dusting
- 75g caster sugar, plus extra for dusting
- Handful sultanas (about 50g)
- 1 medium free-range egg
- Splash whole milk (optional)
You’ll also need
- 7.5cm cutter (or use a 7.5cm diameter glass)
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Method
- Put the butter, flour and a pinch of salt in a mixing bowl then, using your fingertips, rub the butter into the flour to make a breadcrumb-like mixture. Stir in the sugar and sultanas with a round-bladed table knife, followed by the egg. Mix well to form a ball of dough, adding a splash of milk if the mixture looks at all dry.
- Roll out the dough on a lightly floured surface until it’s roughly 1cm thick. Stamp out rounds using the cutter or glass (reroll scraps if you have to).
- Put a large flat griddle pan or frying pan over a medium heat, brushing it with butter and wiping away any excess with kitchen paper. Arrange the Welsh cakes in the pan in a single layer (work in batches if you need to), then cook for 2-3 minutes on each side until evenly a rich brown.
- Using a palette knife, remove the cakes from the pan and transfer to a platter, then dust with caster sugar while still warm. Serve with extra butter and jam, if you like.
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- Recipe from February 2021 Issue
Nutrition
Nutrition: per serving
- Calories
- 27.9g (11g sugars)
- Fat
- 10.4g (6.2g saturated)
- Protein
- 3.2g
- Carbohydrates
- 27.9g (11g sugars)
- Fibre
- 1g
- Salt
- 0.2g
delicious. tips
The Welsh cakes are best served warm, fresh from the pan, but you can keep them in an airtight container in a cool place for 2-3 days. Warm them for 5 minutes in a hot oven to serve.
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Just made these and whilst I think they are lovely and easy to make, rolling them out to 1cm is way too thick. They turned out halfway between welshcskes and scones and the middle was so raw that I had to put them in the oven on a low heat.
Made the last two of the batch to 0.5cm instead and they turned out lovely.
Hi Leah, thank you for your comment! Each recipe we publish has been tested three or more times to ensure consistency, and this one worked well for us. We are sorry to hear it didn’t work for you, but glad you found a solution in the 0.5cm. Happy cooking!