Reviewed: Nov. 22, 2011

We tried this recipe a few months ago with raisins and most of the family really enjoyed it, but my daughter and I don't like raisins. We tried it this time with chocolate chips instead and loved it! It's somewhere between a pancake and a cookie! Perfect!

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Reviewer:

katiemmoore

Reviewed: Nov. 22, 2010

Nice standard Welsh cakes recipe. The recipe doesn't clearly state this, but when baked on a griddle, these scones have to be flipped so as to end up with two bottoms. Another reader suggested adding Nutmeg. In the suggested quantity I think that is overpowering. Traditionally, the spice used was Mace, which is a related milder spice, but it's more expensive than nutmeg. It will give the pastry a golden color and that mysterious "what's that spice?" quality. For this recipe use about 2 tsp of Mace.

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4 users found this review helpful

Reviewer:

zjerunk

Reviewed: Nov. 6, 2010

Excellent recipe for Welsh cakes for those who have never heard of them. This one works well because several on this site do not. Enjoy, especially hot with lots of butter and preserves.

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5 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 15, 2010

Actually welsh cakes should be made with dripping, but that is hard to find in North America, so lard is often the best choice. Traditionally, they are made with currents and should be rolled in sugar when just off the pan, not after cooling

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5 users found this review helpful

Reviewer:

Carrie

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Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Mar. 15, 2010

instead of lard, i used butter.. besides that, these were pretty good. my welsh approved of them :)

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1 user found this review helpful

Reviewer:

CatherineLilian

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 22, 2009

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

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10 users found this review helpful

Reviewer:

juliev

Reviewed: Jan. 12, 2009

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

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8 users found this review helpful

Reviewer:

Juliette, London, UK

Cooking Level: Expert

Home Town: Juliette, Georgia, USA

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.

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9 users found this review helpful

Reviewer:

stacey

Cooking Level: Intermediate

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

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11 users found this review helpful