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Traditional Buttery Griddled Welsh Cakes

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Delightful little discs that are crisp on the outside and tender on the inside, perfect for any occasion.

Ingredients

Scale
  • 225 g plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Pinch of ground nutmeg
  • 50 g caster sugar
  • 75 g unsalted butter, softened
  • 50 g currants
  • 1 large egg
  • 3 tablespoons milk
  • Butter for greasing the griddle

Instructions

  1. Sift the dry ingredients: Sieve the plain flour, baking powder, salt, and ground nutmeg into a large bowl.
  2. Rub in the butter: Rub the unsalted butter into the dry mixture until it resembles fine breadcrumbs.
  3. Sweeten the mixture: Stir in the caster sugar and currants until evenly distributed.
  4. Whisk the wet ingredients: Beat the egg with the milk in a separate bowl and pour into the dry ingredients.
  5. Form the dough: Mix gently to form a soft dough, adding more milk if needed.
  6. Roll out the dough: Roll out to about 5 mm thickness on a lightly floured surface.
  7. Cut the cakes: Cut out rounds using a 6 cm cutter and place on a tray ready for cooking.
  8. Heat the griddle: Heat a heavy-based griddle or frying pan over medium heat and lightly grease with butter.
  9. Cook the cakes: Cook for 3 minutes on each side until golden brown and cooked through.
  10. Dust with sugar: Transfer to a wire rack and dust with caster sugar while still warm.

Notes

These cakes are perfect for pairing with clotted cream or jam. Store leftovers in an airtight container for up to 3 days or freeze for a month.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/traditional-welsh-cakes-buttery-griddled-recipe/

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