Welsh Cakes

Welsh Cakes

22 Reviews 6 Pics
Flo Buehler
Recipe by  Flo Buehler

“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

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. 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.
  2. Chill dough 1 to 2 hours.
  3. 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.

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Reviews (22)

Rate This Recipe
BEWEN
73

BEWEN

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

zzz
39

zzz

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.

Ali
39

Ali

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!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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