Welsh cakes are a traditional treat similar to griddle scones. Cooked in a skillet on the stovetop, they have a crispy outside and a soft inside. In flavor and texture, they’re reminiscent of an old-fashioned doughnut, though not as greasy, as they aren’t fried. Welsh cakes are wonderful with black tea.
On the Ingredients
- Lard is a pork fat product that was far more common for baking. Many people still love to use it in place of butter. The main difference is that butter is a dairy product and will separate into oil and milk solids while baking, which is why cookies made with butter stretch and spread while baking. Lard stays the same and makes for a softer cookie. Does it taste like pork? No. Lard has little to no flavor. Compared with butter, lard has a tiny bit more calories (115 per tbsp vs. 102) and a slightly high smoke point (370° F vs. 350° F). The most interesting thing is that 1 tbsp of pastured lard has 1,000 IU of vitamin D, making it one of the best sources of vitamin D out there. This fact must have been really helpful to Northern Europeans in the depth of winter back in the day. (Read more about lard).
Recipe Notes and Substitutions
You can use butter totally, instead of lard. You can also make them with dried currants added in.
Welsh Cakes
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minutesWelsh cakes are a traditional treat similar to griddle scones. Cooked in a skillet on the stovetop, they have a crispy outside and a soft inside. In flavor and texture, they're reminiscent of an old-fashioned doughnut, though not as greasy, as they aren't fried. Welsh cakes are wonderful with black tea. You can also make them with dried currants.
Ingredients
2 cups all-purpose flour
1/3 cup sugar OR monk fruit sweetener (plus extra for coating)
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
4 tbsp lard (chilled)
4 tbsp butter (chilled and cubed)
1 egg (beaten)
2-3 tbsp milk
Directions
- Combine the dry ingredients in a bowl. Add the lard and 4 tbsp butter and work it in with your fingers until the mixture resembles coarse crumbs. Or blitz it in a food processor to achieve the same texture.
- Add the egg and work it into the dry ingredients. Add enough milk to make a soft dough that is neither sticky nor crumbly. Cover and chill for 30 minutes.
- Lightly flour a four surface and roll out the dough to 1/4 inch thickness. Use a biscuit cutter or glass to cut out circles of dough (roughly 3-3.5" in diameter). You should get around ten cakes.
- Heat a cast iron skillet over a medium flame. Cast iron is traditional, but you can use any thick-bottomed skillet. Grease the pan with butter or lard and add the cakes (don't crowd them).
- Cook for 3-4 minutes on each side until golden brown (you may need to lower the heat if your cakes brown too quickly).
- Let the cakes cool briefly, then coat them in sugar (or lightly sprinkle if your sweet tooth is mild). Enjoy while hot!
