Traditional Welsh Cakes

Personal Note

“Welsh cakes bring back sweet memories of after-school treats and weekends with my grandparents. They’re even better with a cup of tea or coffee—crispy on the outside, soft inside.” —Menna Morris

👩‍🎓 Submitted by Menna Morris, Class of 2027
🎓 Anthropology Major | Environmental Studies Minor | PICA Scholar
📍 Home Country: Wales
🍽 Serves: 10–12 cakes
🕒 Prep Time: 10 minutes
🔥 Cook Time: 4–5 minutes per side
🌱 Dietary Info: Vegetarian

Ingredients

• 8 oz (220 g) self-raising flour
• 2 oz (55 g) caster sugar
• 4 oz (110 g) margarine or butter
• 1–2 handfuls of sultanas
• 1 or 2 free-range eggs (depending on consistency)
• Extra caster sugar for dusting

Instructions

• Mix Dry & Fat: Sift the flour into a bowl, add margarine or butter, and rub together with your fingers until the mixture resembles breadcrumbs.
• Add Sweetness & Fruit: Mix in the caster sugar and sultanas.
• Bind with Eggs: Add 1 egg and mix. If the dough is too dry, add a second egg. The mixture should just come together—soft but not sticky.
• Roll & Cut: Lightly flour a board and roll out the dough to about ¼ inch (0.5 cm) thick. Use a 2-inch (5 cm) round cutter to shape your cakes.
• Cook on a Griddle or Pan: Heat a greased pan or traditional bakestone over medium heat. Cook each side for 4–5 minutes, turning once, until golden brown and springy.
• Finish & Serve: Dust with extra caster sugar and enjoy warm, ideally with a cup of tea or coffee.

Cultural Context

Welsh Cakes were created in the 19th century as a simple, portable snack for coal miners and schoolchildren. They’re still a staple across Wales today—sold at local markets, baked at home, and lovingly associated with teatime.

Fun Fact

In different regions of Wales, Welsh Cakes have unique names tied to the type of bakestone used. These little cakes carry stories in every bite.