With a soft yet crumbly texture and fruity, subtly spiced flavour, Welshcakes are a true taste of tradition. This recipe dates from the mid-19th century, when coal miners in South Wales took them to work as a pocket sized treat – and they’re still popular in the region today.

By , 21 September 2015
  • Ready in: 50 mins
  • Serves: 30
  • Price: 4p per serving
Nutritional Info
Each 20g serving contains
  • Fat 3.8
  • Sat Fat 2.2
  • Sugar 4.2
  • Salt 0.18
  • Cals 77
of your reference intake.
Typical energy values per 100g: 1610kJ/385kcal.
  • 225g self-raising flour
  • 1/2 level tsp mixed spice
  • Pinch of salt
  • 115g chilled butter, cubed
  • 75g caster sugar
  • 75g sultanas (or currants)
  • 1 medium egg
  • 2 tbsp milk
  • Sift the flour, mixed spice and salt into a large bowl. Rub the cubed butter into the flour mixture until it looks like breadcrumbs.

  • Stir in the sugar and fruit. Lightly beat the egg then mix it and the milk into the flour mixture to make a soft but not sticky dough.

  • On a floured surface, roll out the dough to 5-6mm thick, then cut into 6cm rounds. Repeat until all the dough has been used.

  • Use a little butter to lightly grease a cast-iron bakestone or a heavy-bottomed frying pan. Warm on a low heat. Cook the rounds in batches for 3 minutes on each side, or until golden brown. You may need to re-grease the pan between batches. Finish with a sprinkling of caster sugar (optional). Serve warm or cold.