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British Welsh Cakes Recipe with Currants and Cinnamon

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Sep 30, 2026
British 30 mins Beginner-friendlyEasyStep By StepComfort Food

Currant and cinnamon Welsh cakes cooked on a griddle or skillet until golden on both sides. Serve warm for breakfast or teatime.

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 granulated sugar (about 6 level US tablespoons; weight preferred)
  • 75g (1/2 cup) currants
  • 1 large egg
  • 2 tbsp whole milk (or any milk you have)
Measured ingredients for BeginnerBakes Welsh cakes with currants and cinnamon
Measured ingredients for BeginnerBakes Welsh cakes with currants and cinnamon

Instructions

  1. In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
  2. Add the chilled diced butter. Rub it into the flour mixture with your fingertips until the texture looks like fine breadcrumbs.
  3. Stir in the measured 75g granulated sugar and the currants until evenly distributed.
  4. In a small bowl, beat the egg with the milk until combined.
  5. Pour the egg mixture into the dry ingredients and mix gently with a wooden spoon or your hands until a soft dough forms. Add a little flour if it is sticky or a small splash of milk if it is dry.
  6. Turn the dough onto a lightly floured surface and knead only 4-5 turns to bring it into a smooth ball.
  7. Roll the dough to about 1 cm (1/3 inch) thick.
  8. Cut rounds with a 7 cm (2 3/4 inch) cutter. Gather scraps gently, reroll, and cut more rounds until the dough is used.
  9. Heat a nonstick griddle pan or heavy skillet over medium heat. Lightly grease only if your pan tends to stick.
  10. Cook the Welsh cakes in batches for 3-4 minutes per side, until golden brown outside and cooked through in the center. Lower the heat if they brown too quickly.
  11. Transfer cooked cakes to a wire rack or a plate lined with kitchen paper to cool slightly.
  12. Serve warm or at room temperature, with a light sprinkle of cinnamon sugar if you like.
BeginnerBakes Welsh cakes cooking on a stovetop griddle until golden
BeginnerBakes Welsh cakes cooking on a stovetop griddle until golden

Storage and Reheating

Store cooled Welsh cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Separate layers with parchment if they are dusted with sugar.

Rewarm Welsh cakes in a dry skillet over low heat for 1-2 minutes per side, or use a 160 degrees C (320 degrees F) oven for 5 minutes. Freeze cooled cakes for up to 2 months and thaw before reheating.

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