Welsh Cakes

3 min read
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children.

Preparation Time: 10 Minutes

Cooking Time: 6 Minutes

Serves: 16


  • 225g plain flour
  • 85g caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder
  • 50g butter, cut into small pieces
  • 50g lard, cut into small pieces
  • 50g currant
  • 1 egg, beaten
  • Splash of milk


  1. Tip the flour, sugar, mixed spiced, baking powder, and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have a soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.

  2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 minutes on each side, until golden brown, crisp, and cooked through. Delicious served warm with butter and jam or sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Credit: Good Food Magazine