Wales Dessert – Welshcakes

We couldn’t possibly do Wales week without making Welshcakes! These little pan cakes are very moreish and can be found everywhere in Wales. We made our welshcakes based on this recipe from BBC Good Food, which uses the traditional option of currants — though these are also great with chocolate chips if you prefer!

The dough is a simple mixture of self-raising flour, butter, sugar, egg and currants — rubbed together much like a scone dough, then brought together into a soft dough that is rolled out and cut into rounds.

The distinctive thing about welshcakes is that they are cooked on a bakestone (or a flat griddle pan) rather than in the oven. They cook for just a few minutes on each side over a medium heat until golden and cooked through.

Immediately after coming off the heat, they were dusted with caster sugar while still warm. This is the moment you have to resist eating them all immediately — we managed it, just about.

Warm, fragrant with a hint of spice and cinnamon, perfectly crisp outside and soft inside — welshcakes are one of those things that once you’ve made them at home, you’ll make them again and again.

A perfect end to Wales week! Let us know if you give these a try.