Welsh cakes
Small cakes with dried fruit, cooked on a griddle.
Active time45 min
Cooking24 min
Total1 hResting : 10 min
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Ingredients
- 225 g butter
- 1 tbsp milk — optional
- 4 eggs
- 450 g wheat flour
- 85 g currants
- 1 pinch of salt
- 170 g sugar
Preparation
Sift the flour into a mixing bowl. Cut the cold butter into small cubes, then rub it into the flour with the salt until the mixture resembles fine breadcrumbs.
225 g butter450 g wheat flour1 pinch of salt- sieve
- large mixing bowl
- knife
Stir in the sugar and currants.
85 g currants170 g sugar- wooden spoon
Add the eggs one at a time, mixing until a stiff dough forms. If the dough does not come together, add the milk. Briefly bring the dough together until uniform, without prolonged kneading or trying to make it elastic. Roll out the dough between two sheets of baking paper to about 7 millimetres thick. Heat a large frying pan over a medium-low heat. Cut out 24 rounds measuring about 6 centimetres across from the dough.
1 tbsp milk — optional4 eggs- bowl
- spoon
- baking paper
- rolling pin
- pastry cutter
- heavy frying pan
Cook the rounds in batches for 3 to 4 minutes on each side over a medium-low heat, until golden and cooked in the centre. Allow about 24 minutes for all the batches. Leave to cool slightly on a wire rack for 10 minutes.
- griddle
- wire rack
- spatula
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Mandat Roch du 20 octobre 2026 : illustrer les 525 recettes et variantes déjà publiées sans photo du nouvel inventaire, avec angles, cadrages et supports variés. Contenus, modèles, traductions et médias historiques conservés ; contrôle technique et visuel, sans essai en cuisine revendiqué.
Estimated times.