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Classic British Welsh Cakes Recipe with Currants and Cinnamon

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 16, 2026 · Updated May 12, 2026
British 30 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodmorning-bakekid-friendlyminimal-ingredientsno-fusssnackspicedholiday

Make soft and lightly spiced traditional Welsh Cakes with currants and cinnamon. This easy British quick bread recipe is perfect for beginners and uses minimal ingredients to create golden griddle cakes that make a comforting snack or holiday teatime treat.

Classic British Welsh Cakes Recipe with Currants and Cinnamon
Prep 15 min
Cook 15 min
Total 30 min
Servings 12
Difficulty easy
Cuisine British

Recipe Details

Prep15 min
Cook15 min
Total30 min
Servings12
Difficultyeasy
CuisineBritish
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Ingredients

Servings 12
  • 225g (1 3/4 cups) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 85g (6 tbsp) unsalted butter, chilled and diced
  • 75g (1/2 cup) granulated sugar
  • 75g (1/2 cup) currants
  • 1 large egg
  • 2 tbsp whole milk (or any milk you have)

Instructions

  1. In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure a smooth, lump-free mixture.
  2. Add the chilled, diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the texture resembles fine breadcrumbs.
  3. Stir in the granulated sugar and currants evenly into the flour and butter mixture.
  4. In a small bowl, beat the egg with the milk until combined.
  5. Pour the egg and milk mixture into the dry ingredients. Mix gently with a wooden spoon or your hands until a soft dough forms. If too sticky, add a little more flour; if too dry, add a splash more milk.
  6. Turn the dough out onto a lightly floured surface. Knead lightly about 4-5 turns to bring it together into a smooth ball, avoiding overworking.
  7. Roll the dough evenly to approximately 1cm (1/3 inch) thickness.
  8. Use a 7cm (2.75 inch) round cutter to cut circles of dough and place them on a floured tray. Re-roll any scraps to cut out remaining cakes.
  9. Heat a non-stick griddle pan or heavy-bottomed skillet over medium heat. Lightly grease if necessary.
  10. Cook the Welsh cakes in batches on the dry griddle for 3-4 minutes per side until golden brown and cooked through, adjusting heat to prevent burning.
  11. Transfer the cooked cakes to a wire cooling rack or a plate lined with kitchen paper to cool slightly.
  12. Serve warm or at room temperature, optionally sprinkled with cinnamon sugar for extra flavor.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize your Welsh Cakes recipe with these flexible ingredient swaps to cater to dietary needs or ingredient availability while keeping them beginner-friendly:

  • Flour: Switch to a gluten-free all-purpose blend with xanthan gum for gluten intolerance.
  • Butter: Use chilled vegan butter or solid coconut oil to make dairy-free or vegan cakes.
  • Milk: Substitute any plant-based milk such as almond, oat, or soy milk for dairy-free versions.
  • Egg: Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set 5 minutes) or commercial egg replacer for vegan or allergy-sensitive baking.
  • Currants: Swap with raisins, dried cranberries, or chopped dried apricots to vary sweetness or accommodate preferences.
  • Sugar: Try coconut sugar, maple sugar, or low-glycemic sweeteners to lower sugar content without losing flavor.
  • Spices: Experiment with ground nutmeg or mixed spice blends as alternatives to cinnamon.

These substitutions help you maintain the signature tender texture and warm, comforting flavors of classic Welsh Cakes with added flexibility for dietary or personal needs.

Equipment Needed

To prepare these traditional British Welsh Cakes, you’ll need some basic, easily accessible kitchen tools perfect for beginners:

  • Large Mixing Bowl: For combining the dry and wet ingredients separately and then together.
  • Sifter or Fine Mesh Strainer: Helps sift flour, baking powder, and cinnamon for an even mix and lump-free batter.
  • Pastry Cutter or Fingertips: To rub chilled butter into the flour until it forms a breadcrumb-like texture.
  • Wooden Spoon or Spatula: For mixing in wet ingredients thoroughly.
  • Rolling Pin: To roll dough evenly to about 1cm (1/3 inch) thickness.
  • Round Biscuit Cutter (7cm/2.75 inch diameter): To cut classic, uniform Welsh cakes; use a glass rim if unavailable.
  • Non-stick Griddle Pan or Heavy Skillet: Essential for cooking cakes evenly on medium heat, preventing sticking and burning.
  • Wire Cooling Rack or Plate with Kitchen Paper: For cooling the cakes and absorbing excess moisture.
  • Measuring Cups and Spoons: To accurately measure ingredients, crucial for baking success.

With these simple tools, you’ll be ready to bake delicious Welsh Cakes that taste like a comforting British tradition, all without requiring specialized baking equipment.

Ingredient Prep Notes

Flour: Use all-purpose flour for a classic light texture. For gluten-free options, substitute with a gluten-free flour blend plus 1/4 tsp xanthan gum to maintain structure.

Baking Powder: Always check freshness to ensure the cakes rise properly; alternatively, use 1/4 tsp baking soda and 1/2 tsp cream of tartar.

Butter: Use chilled, unsalted butter diced small to create tender, crumbly cakes. Swap for cold coconut oil or plant-based butter to make dairy-free or vegan versions.

Sugar: Granulated sugar balances sweetness and texture. To reduce sugar intake, substitute with coconut sugar or natural sweeteners like maple syrup, adjusting liquids accordingly.

Currants: Provide tart sweetness and chewy texture. You can substitute raisins, chopped dried cranberries, or chopped apricots depending on preference or allergen needs.

Egg: Acts as a binder. Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water set for 5 mins) if vegan or egg-free baking is desired.

Milk: Whole milk adds richness, but any milk variety—including almond, soy, or oat milk—works well here.

Tips: Keep butter cold and work quickly to retain a light, tender crumb. Adjust flour or milk to achieve a soft but not sticky dough. Evenly rolling dough to 1cm thickness ensures uniform cooking. Use a non-stick pan or lightly grease to prevent sticking and make flipping easy for beginners.

Oven Note

Welsh Cakes are traditionally cooked on a stovetop griddle or heavy skillet, contributing to their characteristic golden texture and slightly crisp edges. However, baking in an oven is an alternative if preferred:

  • Griddle Cooking: Preheat a non-stick griddle or heavy pan over medium heat for even cooking. Avoid high heat to prevent burning while ensuring cakes cook through.
  • Oven Baking: Preheat oven to 180°C (350°F). Place Welsh cakes on a parchment-lined baking tray spaced evenly. Bake for 12-15 minutes, turning once halfway through to brown both sides.
  • Spacing: Whether on griddle or oven tray, avoid overcrowding to allow proper heat circulation and even cooking.
  • Doneness: Cakes should be golden brown, tender but fully cooked inside. If dough feels raw, cook a few minutes longer.
  • Cooling: Transfer finished cakes to a wire rack to prevent sogginess and allow them to set.
  • Patience: Adjust heat and cooking time based on your stove or oven to achieve perfect results, especially important for beginners.

Using these guidelines lets you enjoy warm, tender, and crisp Welsh Cakes whether you griddle or bake them, perfect for teatime or a comforting snack.

Easy Upgrade Ideas

Elevate your classic Welsh Cakes with these simple beginner-friendly enhancements to add exciting flavors and textures:

  • Fruit Variations: Replace currants with mixed dried fruits such as raisins, chopped dried apricots, or cranberries for fruity complexity.
  • Nutty Texture: Fold in finely chopped toasted walnuts or almonds for added crunch. For nut-free options, try seeds like pumpkin or sunflower.
  • Chocolate Treat: Mix mini chocolate chips into the dough or drizzle melted dark chocolate over warm cakes as a kid-friendly twist.
  • Spiced Flavor: Complement cinnamon by adding a pinch of nutmeg, ground ginger, or allspice for cozy holiday warmth.
  • Glazed Finish: Brush cooled cakes with honey or maple syrup and sprinkle coarse sugar for a shiny, sweet topping.
  • Vegan Adaptation: Use plant-based milk and swap egg for a flax egg to produce vegan-friendly cakes.
  • Serving Idea: Serve warm with butter, clotted cream, or fruit jam for an authentic British teatime experience.

These easy upgrades maintain the recipe’s simplicity while bringing delightful new flavors and textures to your Welsh Cakes.

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