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Traditional Welsh Cakes

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Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!ย  A thoroughly authentic Welsh Cakes recipe from generations past.

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

What Are Welsh Cakes?

Welsh cakes, also known as bakestones or “picau ar y maen” in the Welsh language, are popular, traditional Welsh baked goods that are flat, round, and resemble griddle scones.ย  ย They are traditionally made from flour, lard, sugar, and dried currants and often a hint of warming spices like cinnamon and mace.ย  They’re cooked on a griddle or heavy skillet which gives them their characteristic slightly crispy exterior while keeping the interior soft and meltingly tender.ย  Once cooked they’re coated in sugar and served warm.ย  ย An important and beloved part of Welsh culinary heritage, Welsh cakes are enjoyed as an everyday treat or served on special occasions like St. David’s Day.

A Brief Introduction to Wales

Before we get to the recipe, let’s talk just briefly about the beautiful country that is home to these delicious Welsh Cakes.ย  Wales is a breathtakingly scenic country with mountainous national parks, glacial landforms, rugged coastlines, some of the most striking fortresses in the world, picturesque villages, and steeped in a rich Celtic culture.

And then of course there is the Welsh language which is near maddening to anyone who can’t speak it (99.999% of the world).ย  Yet even the mind-boggling, tongue-twisting language is an endearing aspect of this beautiful country.

welsh flag

I visited Wales regularly during the 6 years I lived in England and my husband also lived in Wales for nearly a year as a young adult.ย  There’s a small village in Wales that has the longest place name in the UK and second longest in the world.ย  Todd prides himself in being able to say the name, all 58 letters, at break-neck speed and without even the slightest hiccup:ย Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch.

And just in case you don’t believe me, we visited the village this Summer and I took a picture of the sign:

wales

So you have these charming quirks in Wales and then you also have the jaw-dropping, awe-inspiring landscapes and architecture.ย  Todd and I both absolutely love Wales and just got back from a recent vacation there with our kids, focusing this time on North Wales.ย  Here are just few representative pictures of the area.

Below left:ย  The Great Orme.ย  Below right (top and bottom):ย  Snowdonia National Park.

snowdonia

Below are a few of Wales’ most striking and famous castles, all built by Edward I in the 13th century.

Below top left:ย ย Caernarfon Castle, where historically the Prince of Wales was crowned and that tradition was resumed with Prince Charles.ย  Below top right:ย  View from Harlech Castle.

Below bottom left:ย  Beaumaris Castle, considered the finest textbook example concentric castle design in the world.ย  Below bottom right:ย  Harlech Castle, also considered an example of the finest medieval castle designs in the world.

wales castle

Below:ย  Conwy Castle, considered one of the finest defensive castle designs in the world.

wales

The Killebrew’s at Beaumaris Castle.

beaumaris castle wales

Wales also has a special place in my heart because it’s home to many of my ancestors.ย  My great grandparents on my father’s maternal side were from South Wales and I also have a long line Welsh ancestry in North Wales that goes back to Roman times.

It was my great-grandparents, the Thomas Family from Glamorganshire, Wales, who immigrated to the United States, to Utah, in the late 19th century.

welsh family

I’ve always wished some of my great grandmothers would have left some journals or recipes to pass down.ย  What a treasure that would be!ย  Nevertheless, I like to imagine my Welsh great-grandmother, Dinah, making these Welsh cakes in her kitchen and her children enjoying them hot off the griddle and dusted in sugar.

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

So in honor of the beautiful country of Wales and my Welsh heritage, I’m sharing a very authentic recipe for traditional Welsh Cakes.ย  In Wales these are also known as “bakestones” because traditionally they were cooked on a bakestone which is a cast iron griddle that was placed on the fire or stovetop.

If you’ve never had Welsh Cakes before, I think you’ll agree once you try them that they’re quite different from anything you’ve had before.ย ย With their unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of mace, Welsh cakes are simply irresistible.

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

And if you have had Welsh cakes before but your opinion (whether or good or bad) is based solely on store-bought ones, set that opinion aside because I promiseย you you’ll form a whole new opinion once you’ve tried homemade ones.ย  I’ve had store-bought Welsh cakes on a couple of occasions and I don’t care for them.

storebought welsh cakes

But…HOMEMADE…that’s an entirely different story.ย  I am IN LOVE with these traditional homemade Welsh cakes!!ย  Let me say it again:ย  NOTHING compares to the traditional homemade version of these cakes using real lard and mace!ย  They are FABULOUS.ย  Just trust me on this enough to give them a try.

How to Make Welsh Cakes

Use lard.ย  Do not substitute with additionalย  butter.ย  Lard makes ALL the difference in the texture.ย  I repeat:ย  Lard makes ALL the difference in the texture.ย  I highly recommend making your own lard – it’s super easy!ย  Learn How to Render Lard.

Use mace.ย  Don’t substitute nutmeg.ย  Mace is a wonderfully aromatic and flavorful spice that was commonly used generations ago but is unfortunately less common today.ย  Its really adds a special and nostalgic touch of old-fashioned flavor.

Use caster sugar.ย  This is also critical for the texture.ย  Since these Welsh cakes are cooked pretty quickly, regular granulated sugar will not have time to dissolve and the texture will be grittier as opposed to that smooth, almost melt-in-your mouth consistency we’re after.ย  Caster sugar is ultra-fine sugar and dissolves very quickly.ย  You can buy caster sugar or very simply make your own by running regular sugar through the blender until very fine.ย  Do NOT use powdered sugar – it contains cornstarch and is not the same thing.

Traditional Welsh Cakes Recipe

Let’s get started!

In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon.ย  Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs.

combining flour spices butter and lard

Add the currants and stir to combine.ย  Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough.ย  It should not be wet or sticky.

adding currants and egg

Wrap the dough and refrigerate for 30 minutes.ย  (Dough can be made well in advance and chilled until ready to use.)

Roll the dough out onto a floured or non-stick surface about 1/4 inch thick.ย  Cut out rounds using a biscuit cutter.

Gather up the scraps, knead together and roll out again to cut the remaining rounds.

welsh cakes recipe traditional authentic currants lard wales

Heat and lightly butter a cast iron pan over medium heat.ย  (I use and love my Lodge cast iron pan for these Welsh Cakes.)

Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

Once the Welsh cakes are done, remove them from the pan and let them cool for a minute.

While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides.

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

Best eaten while a little warm.ย  Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).

Enjoy!

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

Be sure to also try our traditional Welsh tea bread, Bara Brith!

welsh cakes recipe authentic traditional best griddle cakes dried currants lard butter

Traditional Welsh Cakes

Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!
4.99 from 172 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Tea
Cuisine British, Welsh
Servings 15 Welsh cakes
Calories 125 kcal

Ingredients
 
 

  • 2 cups all-purpose flour
  • 1/3 cup caster sugar (do not substitute) (to make your own, pulse granulated sugar in a blender until ultra fine. Do NOT use powdered sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground mace ,(a highly fragrant, flavorful spice used in a lot of traditional baking. STRONGLY recommended but can substitute nutmeg if necessary)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 ounces lard , chilled (about 4 tablespoons) NOTE: Lard is critical for the wonderful texture of Welsh Cakes
  • How To Render Your Own Lard! (it's WAY cheaper and better)
  • 2 ounces butter , chilled and cubed
  • 1 large egg , lightly beaten
  • 1/2 cup dried currants
  • 2-3 tablespoons milk
  • granulated sugar for finished cakes

Instructions
 

  • In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon.  Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs.  Add the currants and stir to combine.  Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough.  It should not be wet or sticky.  Wrap the dough and refrigerate for 30 minutes.  (Dough can be made well in advance and chilled until ready to use.)
  • Roll the dough out onto a floured or non-stick surface about 1/4 inch thick.  Cut out rounds using a biscuit cutter.  Gather up the scraps, knead together and roll out again to cut the remaining rounds.  
  • Heat and lightly butter a cast iron pan over medium heat (I lightly butter it to later help the sugar adhere to the cakes when they're sprinkled).  Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).  
  • Let them cool for about a minute.  While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides.  Best eaten while a little warm.  Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).

Nutrition

Serving: 1Welsh cakeCalories: 125kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 2gSodium: 72mgPotassium: 102mgSugar: 7g
Keyword Welsh Cakes
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet October 30, 2018

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.99 from 172 votes (135 ratings without comment)

149 Comments

  1. These are such a delight! The flavor is so delicious and the texture so delicate and melt-in-your-mouth. Very authentic recipe.

  2. I’ve made this twice now, the first time with all butter and the second time as the recipe directs with a combination of lard and butter. Both were excellent but I agree that the lard gives it an especially nice texture. But either way this makes wonderful Welsh cakes and I will definitely be making these again.

  3. I was born in the Netherlands. Mace is a spice still commonly used there, both in sweet (think speculaas spices) and savory (think Indonesian foods). I use it frequently, sometimes as a mushroom ragout (with the darkening agent a small amount of indonesian sweet soy sauce) served over toat. Still a favorite lunsh.

  4. Thank you for the recipe. I made them this morning and they turned out good except that I really didn’t enjoy the taste and the smell of lard in the cake and it made my tummy feel off.

    I used a good quality brand but it is still store bought so there is a possibility that the lard is just not good. I will have to try to render my own to find out. I have never used lard before so I do not have a point of reference. I will try again when I have my own homemade lard.

    1. Hi Mara, most store-bought lard is honestly pretty bad. Which brand did you use? A good lard is made with what is called leaf fat (aka kidney fat) which is the fat that surround the kidneys, as opposed to regular back fat. Lard made from leaf fat has a very clean, neutral taste and is what is used for making desserts like pastries. In contrast, lard made from back fat has a stronger “porky” flavor and is used for savory applications, like frying. I render my own lard (it’s extremely easy, I link to my tutorial in my article) which is how I control what I’m eating and the quality of the lard.

  5. Hello, Iam looking forward to making these today, and it will bring fond memories of my Grandma and Grandpa, he was from Wales. Please tell me the best way to store them after baking. Is a tin good. Thank you kindly.

  6. My husband and I are both Welsh and growing up I. The Brecon Beacons we were brought up on Welsh Cakes made by many an aunty, grandma or mam!
    This recipe makes the Welsh cakes just like we remember them. Delicious.
    Thanks for the recipe and a taste of home!

    1. Thank you so much for that feedback, Max, I’m so glad you enjoyed these! Brecon Beacons is one of our most favorite areas of Wales <3 We're planning to go back for a visit again next year.

  7. I read the recipe and read all the comments and they sound so yummy. I donโ€™t own an iron skillet! Do you have a suggestion on what I could use to cook them?

  8. Sounds like a really fascinating place to visit! I will never get over there so itโ€™s lovely to see photos .Photo and story was lovely to hear thank you, I will definitely be trying these welsh cakes and with the right ingredients, thank you for sharing

  9. Thank you for your great recipe and interesting post! Everyone I knew who made Welsh Cakes when I was a kid ALWAYS used plug-in frying pans. The 70s were a strange time.

    I’m thrilled to see that mace is finally available, affordably, from a few sources online. One company sells it dyed red if you can imagine.

    Thanks!