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! A thoroughly authentic Welsh Cakes recipe from generations past.
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. They are traditionally made from flour, lard, sugar, and dried currants and often a hint of warming spices like cinnamon and mace. 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. Once cooked they’re coated in sugar and served warm. 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.
Before we get to the recipe, let’s talk just briefly about the beautiful country that is home to these delicious Welsh Cakes.
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). Yet even the mind-boggling, tongue-twisting language is an endearing aspect of this beautiful country.
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. There’s a small village in Wales that has the longest place name in the UK and second longest in the world. Todd prides himself in being able to say the name, all 58 letters, at break-neck speed and without even the slightest hiccup: Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch.
And just in case you don’t believe me, we visited the village this Summer and I took a picture of the sign:
So you have these charming quirks in Wales and then you also have the jaw-dropping, awe-inspiring landscapes and architecture. 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. Here are just few representative pictures of the area.
Below left: The Great Orme. Below right (top and bottom): Snowdonia National Park.
Below are a few of Wales’ most striking and famous castles, all built by Edward I in the 13th century.
Below top left: Caernarfon Castle, where historically the Prince of Wales was crowned and that tradition was resumed with Prince Charles. Below top right: View from Harlech Castle.
Below bottom left: Beaumaris Castle, considered the finest textbook example concentric castle design in the world. Below bottom right: Harlech Castle, also considered an example of the finest medieval castle designs in the world.
Below: Conwy Castle, considered one of the finest defensive castle designs in the world.
The Killebrew’s at Beaumaris Castle.
Wales also has a special place in my heart because it’s home to many of my ancestors. 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.
I’ve always wished some of my great grandmothers would have left some journals or recipes to pass down. What a treasure that would be! 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.
So in honor of the beautiful country of Wales and my Welsh heritage, I’m sharing a very authentic recipe for traditional Welsh Cakes. 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. 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.
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 promise you you’ll form a whole new opinion once you’ve tried homemade ones. I’ve had store-bought Welsh cakes on a couple of occasions and I don’t care for them.
But…HOMEMADE…that’s an entirely different story. I am IN LOVE with these traditional homemade Welsh cakes!! Let me say it again: NOTHING compares to the traditional homemade version of these cakes using real lard and mace! They are FABULOUS. Just trust me on this enough to give them a try.
Essential Ingredients
Use lard. Do not substitute with additional butter. Lard makes ALL the difference in the texture. I repeat: Lard makes ALL the difference in the texture. I highly recommend making your own lard – it’s super easy! Learn How to Render Lard.
Use mace. Don’t substitute nutmeg. Mace is a wonderfully aromatic and flavorful spice that was commonly used generations ago but is unfortunately less common today. Its really adds a special and nostalgic touch of old-fashioned flavor.
Use caster sugar. This is also critical for the texture. 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. Caster sugar is ultra-fine sugar and dissolves very quickly. You can buy caster sugar or very simply make your own by running regular sugar through the blender until very fine. 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. 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 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).
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.
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).
Enjoy!
Be sure to also try our traditional Welsh tea bread, Bara Brith!

Traditional Welsh Cakes
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
Originally published on The Daring Gourmet October 30, 2018
Mignonne says
I only heard of Welsh cakes a few days ago so this is my first time eating one or making one. Mine turned out somewhere between a scone and a biscuit so hopefully that’s the right texture. I didn’t have all the lard so used some fat that came off my homemade clotted cream attempt, no mace or nutmeg so added cloves, cinnamon and ginger. So definitely not the traditional recipe but they turned out delicious and I ate them with my clotted cream and marmalade. I baked half the recipe and I did like how those turned out. Will try them again with lard and mace when I can get some.
jan says
Lard isn’t necessary, though it does give a certain flavour- no use to vegetarians! I use a combination of butter and ghee, half and half, butter for flavour, ghee simulates the properties of lard. i use a yeasted recipe, because I make sourdough breads, so always some on hand. My Welsh hubby loves them, and I agree completely on the mace.
I make a recipe like yours when I’m in a rush, though. They’re very good! Along with Welsh baked cheesecake, they are a go to recipe.
virginia says
hi i live in S wales and im 84 we had welsh cakes ,,only on sun when my mother had her sugar rations of for that wk,they were made of lard and marge, we had to sell our butter ration to get other food,we could only have 2 each then they would be locked in the second draw of a large chest of draws in the parlour,and one lucky day us kids found,if we took the top draw out we could pinch a welsh cake from the draw below,and my mother always thought it was my dad eating them,ye ye, times were hard then in 1939, Ginny Pontypridd S wales
Kimberly Killebrew says
Thank you so much for sharing those memories and piece of history, Virginia <3
Colby says
I was looking for a good Welsh cakes recipe and was sold when you included lard and mace.
Then I kept reading and, like you, my ancestors also immigrated from South Wales (Carmarthen) to Utah. The connection made using this recipe extra special 🏴
Kimberly Killebrew says
That’s really neat, Colby, small world! :) I’m glad you enjoyed the recipe, thank you!
Shawn Spencer says
I had great welsh cakes in Cardiff and I asked which recipe to use. She said it doesn’t really matter, just DON’T USE LARD. So I’ve yet to have welsh cakes with lard.
Kimberly Killebrew says
Well, the lady in Cardiff is missing out and her grandmothers are rolling in their graves! My recommendation: Ignore her ill advice and make them the traditional way, with lard. You simply cannot beat lard for texture.
Pauline Olivia Head says
I’m sorry, but the thought of lard in my stomach. I love piglets and collect anything about them. If you live in Canada or the USA try Crisco. 🐖
Kay says
I wouldn’t try Crisco, it’s horrible for you and read the ingredients, so gross. If you’re going to sub, use real butter
Emily says
Thank you for this excellent recipe! I made them for my Welsh great grandmother and she said they were perfect. My grandpa said they were the best he’s ever had.
Kimberly @ The Daring Gourmet says
I couldn’t receive a better compliment :) Thanks so much, Emily!
Sue Grasso says
Learned to make these from my Welsh Grandma. I fry them on an electric skillet without grease. Sometimes I split them and add seedless black raspberry jam. Then sprinkle with sugar.
Maria says
Dear Kimberly! These are just fantastic🤗😍 Followed recipe to a “T”! Everything you post that I’ve tried turns out perfect Just love your stories and the history; wonderful as usual. Thank you 😘
Kimberly @ The Daring Gourmet says
Thank you for that super sweet compliment, Maria! :) I’m so happy you enjoyed these!!
Helene says
These were absolutely delicious! Not overly sweet, and mild enough to go with tea! I will definitely make these again. I used shortening instead of lard (because I don’t have lard), and used unsalted butter.
Kimberly @ The Daring Gourmet says
Thanks so much, Helene, I’m happy you enjoyed them!
Elaine Oxford says
Love Welsh cakes I’m confused as to what is the best fat to use as I am Prescot Diabetic
Darla says
I read on the Internet somewhere that Welsh Cakes used to take 45 hours to make. I’m assuming that was because they used to be make from sourdough. I’d love to find a really old recipe that uses sourdough. Sadly I will not be able to achieve the same results described here since I eat whole food plant based. I use soy yogurt for the fat, date sugar for the caster sugar and ground flax seed in milk for the egg. But I’ll have to try the mace and see what I come up with. My son is infatuated with Wales, having studied our family history for over a year. We have tickets to visit in February. I bought them before I learned about Wales myself and realized how much of an outdoor paradise it is. We need to buy warmer clothes to take with us!
William Phillips says
Excellent recipe can’t stop people eating them 👌
Kimberly @ The Daring Gourmet says
Thank you so much, William!
Fiona says
Lovely recipe and agree mace is the best for welsh cakes, definitely takes me back to my nan making them when I was little. She’s sadly been gone 10 years but the taste of these instantly take me back 40 years to her kitchen. Hireath. Thank you for sharing x
Kimberly @ The Daring Gourmet says
Thank you, Fiona, I’m so happy you enjoyed these.
Tony Pope says
Totally disagree abount not substituting lard ive been makeing these useing all vegtable margarine rather than butter and lard .even my nan couldnt tell the differece shes 83 ,lives in cardiff and has been makeing welsh cakes all her married life