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Welsh Cakes


  • 6oz Shipton Mill Cake and Pastry Flour
  • 4oz Butter
  • 3oz Caster Sugar
  • 2oz Currants
  • 1 Large Egg
  • 3 tbsp Milk
  • 1 tsp Baking Powder
  • Pinch of Salt


  1. Sift the flour, Baking Powder and salt into a bowl. Add the butter. Rub together until the mixture resembles fine breadcrumbs. Stir in the sugar and currants.
  2. Lightly beat the egg and add. Gather the mixture into a ball, adding enough milk to assist
  3. Roll out until about 5mm thick. Use a 2.5 - 3inch cookie cutter to make rounds.
  4. Heat a griddle or frying pan to low to medium heat. Cook in small batches until golden brown - about 4-5 mins on each side.


Thanks for this recipe to my mum!