Welsh cakes
Small cakes with dried fruit, cooked on a griddle.
Active time45 min
Cooking24 min
Total1 hResting : 10 min
Add to my week
Loading your week…
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. Stir in the sugar and currants.
225 g butter450 g wheat flour85 g currants1 pinch of salt170 g sugar- sieve
- large mixing bowl
- knife
- 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 : Correction du découpage approuvée par Roch le 9 novembre 2026. Relecture éditoriale.
Estimated times.