Welsh Cakes

Welsh Cakes

23

"We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins."
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Ingredients

servings 235 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  2. Chill dough 1 to 2 hours.
  3. Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Reviews

23
  1. 27 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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

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 o...

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 t...

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

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 ...

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

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

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....

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 fla...