Posted in Breakfast

Sunday Brunch: Welsh Cakes

Welsh Cakes

Adapted from


The ingredients are similar to scone ingredients, but the dough is possibly a little bit sweeter (although that could have been all the powdered sugar I sprinkled on top!) The dough is easy to work with and it only took about 15 mintues to throw these together. They cook quickly on the stove and are just perfect served hot off the griddle. The insides of these flat little cakes are light and fluffy with a texture similar to a biscuit or scone. The original recipe calls for a sprinkling of raw crunchy sugar on top, which would add a wonderful crunch!

These would be perfect served as an accompaniment to breakfast or brunch, or as a snack with tea or coffee.

8 oz flour
1/2 tsp baking powder
1 pinch allspice
1 pinch salt
2 oz unsalted butter
2 oz lard (or shortening)
3.5 oz sugar
1 egg
powdered sugar

Prep Day: Mix the flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar. Stir in the beaten egg with enough milk to make a stiff dough. (Start with a small amount of milk and add more as needed).

Roll the dough on a floured surface to about 1/4 inch thick. Using a biscuit cutter, cut into 2 inch discs.

I froze some of the rounds of dough, and can’t wait to pull them out of the freezer to cook for a quick treat!

Serve Day: Thaw. Cook on a lightly greased griddle or heavy frying pan for about 3 minutes per side, or until golden brown. Sprinkle with powdered sugar and serve warm.