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Welsh Cakes


350g Self Raising Flour

2 tsp baking powder

175g Butter

115g Caster Sugar

100g Sultanas or Currants

1 tsp Mixed Spice

1 Egg (free range)

2 tbsp Milk

Caster Sugar for sprinkling



  1. Prepare a griddle pan or heavy frying pan, medium heat and lightly grease with oil
  2. Sift the flour, baking powder and add the butter into a bowl and finely rub together until the mix looks like breadcrumbs
  3. Add the sugar, sultanas/currants and spice to the mix, mix to incorporate
  4. Add the egg and milk then mix together so all the ingredients are combined
  5. Roll out the onto a lightly floured surface with a thickness of approx. 5mm – ¼ inch, then using a round cookie cutter cut into rounds, approx. 3 inches diameter
  6. Cook on the griddle pan for approx. 3 minutes each side, cook until both sides are golden brown – do not cook them too fast as the dough may still be raw in the middle
  7. Cool on a wire rack and sprinkle caster sugar on both sides
  8. Once they have cooled serve with butter and a good excuse to have another cup of tea
  9. Once completely cooled store in an airtight container for up to 5 days for freshness

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