Welshcakes

These cakes are a traditional treat served on March 1st, St. David’s Day. They are a cross between a scone, a pancake, and a cookie. They can be flavored with cinnamon, honey, or dried fruit.

Serves: 20Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 20

Ingredients

  • ½ cup plus 1 Tbsp. cold butter, divided
  • 1⅔ cups self-rising cake flour
  • ¼ cup plus 2 Tbsp. sugar
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon
  • 1 large egg, beaten
  • 1 Tbsp. butter

Directions

  • Cut ½ cup cold butter into cubes. Using a pastry blender or two knives, cut the butter into the flour until it’s a crumbly mix. Stir in ¼ cup sugar, allspice, and cinnamon. Add egg to make a dough that is soft, but not sticky. If the dough is sticky add a tablespoon or two of flour.
  • Shape the dough into a disc, cover it with plastic wrap, and refrigerate for at least 30 minutes.
  • Flour a surface and roll the dough until it is ¼" thick. Use a biscuit cutter to make small cakes. Re-roll the scrap and cut more biscuits until you have used all the dough.
  • Place a griddle over medium heat. Once it’s heated, grease the pan lightly with 1 tablespoon butter. Add a few of the cakes and cook on each side for 3 minutes until golden brown. Keep them warm and sprinkle them with remaining sugar. Serve while warm.

Recipe Information

Serves: 20

Ingredients

  • ½ cup plus 1 Tbsp. cold butter, divided
  • 1⅔ cups self-rising cake flour
  • ¼ cup plus 2 Tbsp. sugar
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon
  • 1 large egg, beaten
  • 1 Tbsp. butter

Directions

  • Cut ½ cup cold butter into cubes. Using a pastry blender or two knives, cut the butter into the flour until it’s a crumbly mix. Stir in ¼ cup sugar, allspice, and cinnamon. Add egg to make a dough that is soft, but not sticky. If the dough is sticky add a tablespoon or two of flour.
  • Shape the dough into a disc, cover it with plastic wrap, and refrigerate for at least 30 minutes.
  • Flour a surface and roll the dough until it is ¼" thick. Use a biscuit cutter to make small cakes. Re-roll the scrap and cut more biscuits until you have used all the dough.
  • Place a griddle over medium heat. Once it’s heated, grease the pan lightly with 1 tablespoon butter. Add a few of the cakes and cook on each side for 3 minutes until golden brown. Keep them warm and sprinkle them with remaining sugar. Serve while warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat6g
Saturated Fat4g
Cholesterol25mg
Sodium5mg
Total Carbohydrate13g
Dietary Fiber0g
Sugars4g
Protein1g