• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Classic Welsh cakes

by Scott Davies
  1. Welsh cakes
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

Scott Davies' classic Welsh cakes recipe is true to his grandmother's original version. Enjoy these classic snacks with a nice cup of tea in the afternoon.

First published in 2017
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Welsh cakes

  • 325g of self-raising flour, plus extra for dusting
  • 125g of golden caster sugar
  • 125g of butter, chillled and diced
  • 3 eggs
  • 50g of mixed peel
  • 25g of raisins
  • 25g of sultanas
  • 2 pinches of mixed spice
  • salt
  • 1 dash of milk

To serve

SAVE RECIPE

Equipment

  • 7cm round cutter

Method

1
Mix together the flour, sugar, salt and mixed spice in a bowl
  • 325g of self-raising flour, plus extra for dusting
  • 125g of golden caster sugar
  • salt
  • 2 pinches of mixed spice
2
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs
  • 125g of butter, chillled and diced
3
Stir in the mixed peel, raisins and sultanas until well-combined
4
Add the eggs, one by one, and beat well. Add a splash of milk, if necessary, to bring the mixture together until you’ve formed a soft dough
  • 1 dash of milk
  • 3 eggs
5
Sprinkle flour on a work surface and roll out the dough to a 1cm thickness with a rolling pin. Cut out rounds with a 7cm cutter
6
Cook the cakes over a low heat on a skillet for 8 minutes on each side. Remove from the heat and serve warm, spread with butter and sprinkled with sugar
First published in 2017
DISCOVER MORE:
Scott Davies

Having worked all over Scotland, Scott Davies took root at the prestigious Three Chimneys, where his clean, Nordic techniques were a perfect fit for Skye’s incredible larder. He has now moved back to the mainland to join The Old Manse of Blair as executive head chef.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2025