Reviewed: Sep. 22, 2009

my recipe uses all butter, no lard and a couple tablespoons of nutmeg

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

juliev

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

Very good. Welsh cakes tend to get stale quickly, so they are best eaten fresh the same day, preferably warm.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Juliette, London, UK

Cooking Level: Expert

Home Town: Juliette, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2007

Delicious, just like our church makes. Definatley add a touch of nutmeg, it makes a big difference in taste. This was my first attempt at making these cookies and i have to say it was very easy. I wanted to dust mine with sugar but forgot, oh well they are still very good. Will dust with sugar next time.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

stacey

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2007

just a Sugestion From A welshman:Why not use desicated coconut in the mix ,Strawberry Jam (US Jelly)sandwiched.Also A teaspoon of Nutmeg also can be used

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Steve Evans

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2006

I am a fan of the welsh cakes -- Liked the ball/pat method rather than the rolling/cutting.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

GakMar

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

I've had welsh cakes in Wales also. This is a very good basic recipe using american measurements. I also used all butter and added a bit of nutmeg. And a light sugar dusting when they come out of the pan.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

zzz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2005

great recipe! my raisin loving family enjoyed them. I also used all butter instead of lard and it turned out just fine. I hate rolling and cutting dough, so I just rolled little balls and flattened with well-floured hands before placing on the griddle. I also completely dusted the cookie with powdered sugar which gave it a "snowball" look. Looks great on holiday cookie trays!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2005

This recipe is similar to one my Dutch gramma has made before. I use all butter instead of the lard. I've also added a tsp. of nutmeg and added white chocolate chips and craisins, and served them at a Christmas brunch. Everybody loved them! Thanks!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2005

Excellent taste and texture; sweet, but not overly so, and a soft texture. They are perfect with afternoon tea or as a substitute for bread or rolls with supper (especially with tomato-based stews).

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KELLIBO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2003

I am welsh, living in Canada. I have always made welsh cakes and my husband said that they were never as good as his mothers! I tried this recipe and now these are BETTER THAN HIS MOTHERS.Thanks

Was this review helpful? [ YES ]
23 users found this review helpful