Welsh cakes

You can’t spend nine months living in Wales without making a batch of the country’s finest flat snack. Arming myself with a local, a biscuit cutter and a big bag of flour, I set out to make my first pile of Welsh cakes..

Hmmm wee bit burnt and a bit of an overload of sugar but overall very tasty

My fellow cake blogger friend/Welsh pal shared with me a recipe she used and loved:


  • 125g of butter
  • 250g of self-raising flour
  • 75g of castor sugar
  • Pinch of mixed spices
  • 100g of currants/sultanas/raisins
  • 1 egg, beaten


  1. Rub together the butter and flour with your hands.
  2. Add the egg.
  3. Put the sugar, spice and fruit into the mixture.
  4. I’m not a huge fan of the cake+fruit combo so we also made a chocolate chip batch too. At this point we separated the mixture and mixed in the spice and fruit to one batch and some chopped chocolate to the other.
  5. Put the mixture into the fridge to cool for about half an hour.
  6. Roll out the mixture until it’s about 1cm thick.
  7. Cut out circles (or shape of your choosing)
  8. Cook the cakes in a frying pan without using oil (preferably to reduce sticking) until they are browned on both sides. Be careful here: it’s easy to end up with a burnt cake!
  9. Sprinkle with sugar and serve (rather than chuck a bucket load on like we did – oops! What can I say…we have a sweet tooth!)


Although a little burnt. the cakes were very tasty and a nice, slightly crumbly consistency. Unfortunately they crumbled a wee bit too much. Tip: When frying, only turn over once. Heat on one side for about four minutes for the first few and two minutes for the following cakes (pan heats up a lot after you’ve cooked a few cakes).


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