We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.

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  • Chill dough 1 to 2 hours.

  • Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts

235 calories; 7.3 g total fat; 42 mg cholesterol; 166 mg sodium. 39.8 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2003
I am welsh living in Canada. I have always made welsh cakes and my husband said that they were never as good as his mothers! I tried this recipe and now these are BETTER THAN HIS MOTHERS.Thanks Read More
(83)

Most helpful critical review

Rating: 3 stars
09/24/2009
my recipe uses all butter no lard and a couple tablespoons of nutmeg Read More
(15)
41 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2003
I am welsh living in Canada. I have always made welsh cakes and my husband said that they were never as good as his mothers! I tried this recipe and now these are BETTER THAN HIS MOTHERS.Thanks Read More
(83)
Rating: 5 stars
10/23/2003
I am welsh living in Canada. I have always made welsh cakes and my husband said that they were never as good as his mothers! I tried this recipe and now these are BETTER THAN HIS MOTHERS.Thanks Read More
(83)
Rating: 5 stars
11/22/2006
I've had welsh cakes in Wales also. This is a very good basic recipe using american measurements. I also used all butter and added a bit of nutmeg. And a light sugar dusting when they come out of the pan. Read More
(44)
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Rating: 5 stars
10/31/2005
This recipe is similar to one my Dutch gramma has made before. I use all butter instead of the lard. I've also added a tsp. of nutmeg and added white chocolate chips and craisins and served them at a Christmas brunch. Everybody loved them! Thanks! Read More
(44)
Rating: 4 stars
11/22/2010
Nice standard Welsh cakes recipe. The recipe doesn't clearly state this but when baked on a griddle these scones have to be flipped so as to end up with two bottoms. Another reader suggested adding Nutmeg. In the suggested quantity I think that is overpowering. Traditionally the spice used was Mace which is a related milder spice but it's more expensive than nutmeg. It will give the pastry a golden color and that mysterious "what's that spice?" quality. For this recipe use about 2 tsp of Mace. Read More
(32)
Rating: 5 stars
07/29/2007
just a Sugestion From A welshman:Why not use desicated coconut in the mix Strawberry Jam (US Jelly)sandwiched.Also A teaspoon of Nutmeg also can be used Read More
(22)
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Rating: 5 stars
12/27/2006
I am a fan of the welsh cakes -- Liked the ball/pat method rather than the rolling/cutting. Read More
(18)
Rating: 5 stars
12/26/2005
great recipe! my raisin loving family enjoyed them. I also used all butter instead of lard and it turned out just fine. I hate rolling and cutting dough so I just rolled little balls and flattened with well-floured hands before placing on the griddle. I also completely dusted the cookie with powdered sugar which gave it a "snowball" look. Looks great on holiday cookie trays! Read More
(16)
Rating: 3 stars
09/24/2009
my recipe uses all butter no lard and a couple tablespoons of nutmeg Read More
(15)
Rating: 5 stars
12/21/2007
Delicious just like our church makes. Definatley add a touch of nutmeg it makes a big difference in taste. This was my first attempt at making these cookies and i have to say it was very easy. I wanted to dust mine with sugar but forgot oh well they are still very good. Will dust with sugar next time. Read More
(14)