By eatmundo · July 5, 2026
🇬🇧AI-generated imageSame ingredients, elsewhere in the world
45 matchesDishes from other countries' kitchens, made from the same core ingredients as Traditional Welsh Cakes (Picau ar y Maen). The percentage is the share of ingredients the two recipes have in common.
German Heart Waffles (Herzwaffeln)In Germany · same ingredients77%
Eierkuchen (German Pancakes)In Germany · same ingredients73%
Koulourakia: Traditional Greek Butter CookiesIn Greece · same ingredients71%
Delightfully simple and utterly moreish, Welsh Cakes are small, flat griddle cakes traditionally cooked on a bakestone. Lightly spiced with currants, they offer a comforting, slightly crumbly texture, perfect warm from the griddle with a dusting of sugar or a dollop of jam.
According to eatmundo's ingredient comparison, the closest dish to Traditional Welsh Cakes from another cuisine is German Heart Waffles (Germany): the two share 77% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large mixing bowl, sift together 225g plain flour, 85g caster sugar, 1 teaspoon baking powder, ½ teaspoon mixed spice and a pinch (1g) of salt. This ensures a light, even texture for your cakes.
- 2
Add 100g cold unsalted butter, cut into small cubes, to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Try not to overwork the dough at this stage.
- 3
Stir in 85g of currants. In a separate small bowl, lightly whisk 1 large egg with 2 tablespoons of milk. Gradually add the egg mixture to the flour, mixing with a knife until a soft dough forms. You might not need all the milk.
- 4
Bring the dough together gently with your hands on a lightly floured surface. Do not knead, as this can make the cakes tough. Wrap the dough in cling film and chill for 15-20 minutes, if time allows, to make it easier to handle.
- 5
On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick. Using a 6-7cm (2.5-inch) round cutter, cut out as many circles as possible. Re-roll scraps gently to cut more cakes.
- 6
Heat a heavy-based griddle or frying pan over medium-low heat. Lightly grease it with the remaining 10g butter. Cook the Welsh cakes for 3-4 minutes on each side until golden brown and cooked through. They should puff up slightly.
- 7
Once cooked, transfer the Welsh cakes to a wire rack. While still warm, dust them generously with the remaining 20g caster sugar. These are best enjoyed fresh from the griddle, perhaps with a cup of tea.
Frequently Asked Questions
What are Welsh Cakes?
Welsh cakes, or picau ar y maen, are flat, round griddle cakes originating from Wales. They are made from a flour-based dough enriched with butter, sugar, egg, milk, and currants. These cakes are typically eaten as a snack or dessert, often served warm or cold with tea.
What's the best way to cook Welsh Cakes and at what temperature?
Traditionally, Welsh Cakes are cooked on a bakestone (a cast-iron griddle). If you don't have one, a heavy-bottomed frying pan or griddle on medium-low heat works best, ensuring even cooking without burning.
How can I tell if my Welsh Cakes are cooked through?
They should have golden-brown spots on both sides and feel slightly firm to the touch when gently pressed. If they appear puffy and are nicely browned, they are usually done.
Can I use an alternative to currants in Welsh Cakes?
Absolutely! While currants are traditional, you can substitute them with raisins, dried cranberries, or even chocolate chips for a modern twist.
Why are my Welsh Cakes tough or dry instead of tender and crumbly?
This often happens from overworking the dough after adding liquid, which develops the gluten too much. Handle the dough gently and avoid kneading to maintain a tender texture.
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