Welsh cakes

Preparation info
  • Makes about


    • Difficulty


Appears in
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Neither pancakes nor biscuits, Welsh cakes are made with a soft, pastry-like dough cut into pretty little two-bite rounds and baked on a griddle. Quick to make and bake, they’re best eaten fresh, but keep very well in an airtight tin.


  • 500 g self-raising flour
  • 50 g butter, diced small, plus extra for greasing
  • 125


Put the flour in a bowl and rub in the butter with your fingertips, as if making pastry. Mix in the fruit and sugar. Fork up the eggs with their own volume of water (measure with an eggshell) and work the liquid into the flour mixture till you have a soft but still rollable dough – you might need a little more water.

Tip the dough on to a well-floured board and roll it out to the thickn